Grapefruit Drizzle Cake
A delicious twist on the classic lemon drizzle cake. If you are after a cake that is moist and also freezes well this recipe is for you. Perfect served with a warm cup of tea.
Substitutes:
- No grapefruit? Use oranges, clementines, mandarins or lemons instead.
- No plain flour? Use self raising flour instead and remove the baking powder.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Servings: 6
Ingredients:
1 Grapefruit
180 g Unsalted butter (softened )
160 g Caster sugar
3 Eggs
170 g Plain flour
1 tsp Baking powder
a pinch of Salt
1 tbsp Poppy seeds
3 tbsp Milk of choice
100 g Icing sugar
Recipe:
- Preheat the oven to 180ºC/160c fan/4 gas mark. Line a loaf tin with baking paper.
- Beat the butter and caster sugar with an electric whisk, for 2-3 minutes, until light and fluffy. Beat in the grapefruit zest and then beat in the eggs, one at a time.
- Fold in the flour, baking powder, salt and poppy seeds, then stir in the milk until just combined.
- Spoon the mixture into the loaf tin and bake for 45-55 minutes, until golden and a skewer inserted into the centre comes out clean.
- Just before the cake comes out of the oven, mix the grapefruit juice with the icing sugar. If you have lumps, blend in a food processor until smooth.
- Pierce the cooked cake all over with a skewer. Slowly pour the grapefruit sugar mixture over the top. Allow to cool completely in the tin before slicing to serve.
How to store
This cake freezes well; once cooled, wrap slices in foil and freeze in an airtight container for up to 3 months.
