Why You’ll Love This Recipe

Grapefruit Poppy Seed Cake is a bright, zesty dessert that balances the tartness of fresh grapefruit with the nutty crunch of poppy seeds. Its tender crumb and citrus glaze make it a refreshing choice for brunches, afternoon teas, or light desserts. This cake is a showstopper for citrus lovers and anyone who appreciates unique flavor combinations.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

grapefruit zest and juiceall-purpose flourbaking powderbaking sodasaltpoppy seedssugarunsalted buttereggsplain Greek yogurtsour creamvanilla extractconfectioners’ sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

In a separate large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the grapefruit zest, yogurt, sour cream, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the grapefruit juice for a final touch of citrus.

Pour the batter into the prepared pan and smooth the top.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by mixing confectioners’ sugar with a few teaspoons of grapefruit juice until smooth, then drizzle over the cooled cake.

Servings and timing

This recipe yields 8-10 slices.Preparation time: 20 minutesBaking time: 45-55 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 30 minutes

Variations

Add a hint of almond extract for added depth of flavor.

Substitute lemon or orange for grapefruit for a different citrus twist.

Top with candied grapefruit slices for an elegant finish.

Use a bundt pan for a more decorative presentation.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.Refrigerate for up to 1 week for extended freshness.Freeze slices wrapped individually for up to 2 months.To reheat, warm in the microwave for 10-15 seconds.

FAQs

What kind of grapefruit is best for this recipe?

Ruby red grapefruits offer a sweet, vibrant flavor, but any variety will work.

Can I use yogurt only instead of sour cream?

Yes, you can substitute equal parts yogurt if needed.

Do I have to use poppy seeds?

No, you can omit them or substitute with chia seeds for a similar texture.

Is this cake very sweet?

It’s mildly sweet with a tart citrus glaze, striking a balanced flavor.

Can I use bottled grapefruit juice?

Fresh juice is best for flavor, but bottled can be used in a pinch.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend to substitute the all-purpose flour.

Can I double the recipe?

Absolutely, just adjust the baking time if using a larger pan.

How do I know when the cake is done?

The top should be golden and a toothpick should come out clean from the center.

Can I make cupcakes instead?

Yes, bake in cupcake tins for 18-22 minutes and adjust glaze accordingly.

What’s the texture like?

It’s moist, tender, and lightly crunchy from the poppy seeds.

Conclusion

Grapefruit Poppy Seed Cake is a citrus lover’s dream—refreshing, moist, and packed with character. Whether served for a special gathering or enjoyed as a daily treat, it’s sure to impress with its unique flavor and delightful texture. Try it once, and you’ll keep coming back for more.