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Grapefruit Poppy Seed Cake

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Grapefruit Poppy Seed Cake is a moist and citrusy loaf cake bursting with the bright flavor of fresh grapefruit and the subtle crunch of poppy seeds. It’s topped with a tangy grapefruit glaze, making it perfect for brunch or afternoon tea.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup fresh grapefruit juice
  • 1 tbsp grapefruit zest
  • 1/2 tsp vanilla extract
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp fresh grapefruit juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream, grapefruit juice, zest, and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar and grapefruit juice to make the glaze. Drizzle over cooled cake before serving.

Notes

  • Use ruby red grapefruit for a sweeter, more vibrant flavor.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • You can substitute lemon or orange juice for a different citrus variation.

Nutrition

Find it online: https://ukfinda.com/grapefruit-poppy-seed-cake/