Name: Grapefruit & poppy seed cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 175g butter softened, plus extra for the tin; 300g plain flour plus a little extra for dusting; 300g caster sugar; 3 large eggs; 1 tsp vanilla extract; 1 ½ tsp baking powder; 225ml soured cream; zest 2 grapefruit plus 3 tbsp juice; 4 tsp poppy seed toasted; 100g caster sugar; 25g butter; zest 1 grapefruit plus 4 tbsp juice

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Grapefruit & poppy seed cake

Grapefruit & poppy seed cake

Sarah Cook

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Serves 8

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.7 ratingsRate

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A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze

Freezable

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Alternatives

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Showing items 1 to 3 of 3

Soured cream bundt cake with butter glaze

A star rating of 4.4 out of 5.31 ratings

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Ingredients

Nutrition

Units:

MetricUS

175g butter

softened, plus extra for the tin
300g plain flour

plus a little extra for dusting
300g caster sugar
3 large eggs
1 tsp vanilla extract
1 ½ tsp baking powder
225ml soured cream
zest 2 grapefruit

plus 3 tbsp juice
4 tsp poppy seed

toasted

For the icing

100g caster sugar
25g butter
zest 1 grapefruit

plus 4 tbsp juice

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Nutrition: per serving

kcal605
fat30g
saturates17g
carbs79g
sugars53g
fibre2g
protein7g
salt0.7g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, October 2012

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A star rating of 4.5 out of 5.7 ratings

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