Description

A bright and tangy cake bursting with fresh grapefruit flavor and a delightful crunch from poppy seeds. This citrus-infused treat is moist, tender, and perfect for any special occasion or afternoon tea.

Ingredients

Units Scale

2 cups all-purpose flour
1 1/4 cups granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 2 grapefruits
1/2 cup fresh grapefruit juice
3/4 cup buttermilk
3 large eggs
1 tsp vanilla extract
1/2 cup unsalted butter, melted and cooled
2 tbsp poppy seeds
Optional glaze:
1 cup powdered sugar
2–3 tbsp fresh grapefruit juice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan.
In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and grapefruit zest.
In another bowl, combine grapefruit juice, buttermilk, eggs, vanilla extract, and melted butter.
Pour wet ingredients into dry ingredients and gently mix until just combined.
Fold in poppy seeds until evenly distributed.
Transfer batter to prepared pan and smooth the top.
Bake for 30–35 minutes (45–50 minutes for bundt), or until a toothpick comes out clean.
Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: whisk powdered sugar and grapefruit juice into a glaze and drizzle over cooled cake.
Slice and serve. Enjoy the refreshing citrus notes!

Notes

For extra moisture, brush the warm cake with a little grapefruit juice before cooling.
You can substitute orange juice and zest for a different citrus twist.
Store covered at room temperature for up to 3 days or refrigerate for up to a week.
Freeze unfrosted slices for up to 2 months; thaw before glazing.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 280 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 80 mg