- 175g butter, softened, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g plain flour, plus a little extra for dusting
- 300g caster sugar
- 3 large egg
- 1 tsp vanilla extract
- 1½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 225ml soured cream
- zest 2 grapefruit, plus 3 tbsp juice
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 4 tsp poppy seed, toasted
For the icing
Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.
Don't have the right tin?If you want to buy a bundt tin, you can find lots of good versions online, but if not, you can make this cake in a 20cm, deep round tin. Just bake for an extra 20-25 mins instead.