Ingredients

The following ingredients have 8 Servings
  • 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
  • 1 ½ tsp baking powder
  • 225ml soured cream
  • zest 2 grapefruit , plus 3 tbsp juice
  • 4 tsp poppy seed , toasted
  • 100g caster sugar
  • 25g butter
  • zest 1 grapefruit , plus 4 tbsp juice

Instruction

  • 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.
  • 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.
  • 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.