Grapefruit & Poppy Seed Cake

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

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  605

• Protein

  7g

• Carbs

  79g

• Fat

  30g

• Saturates

  17g

• Fibre

  2g

• Sugar

  53g

• Salt

  0.7g

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
• 1½ tsp baking powder
• 225ml soured cream
• zest 2 grapefruit, plus 3 tbsp juice
• 4 tsp poppy seeds, toasted
• For the icing
• 100g caster sugar
• 25g butter
• zest 1 grapefruit, plus 4 tbsp juice

Directions

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.
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.
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.

Categories: Cakes & Baking, Seasonal