Grapefruit & poppy seed cake

bundt bundt cake cake ring citrus cake drizzle cake make ahead ring sponge cake the weekend baker

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Ingredients

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

Method

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.