Grapefruit & poppy seed cake

A bundt cake tin gives a pretty finish to this citrus sponge, drizzled with a zesty butter glaze

  • Prep:20 mins
    Cook:40 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 605
  • fat 30g
  • saturates 17g
  • carbs 79g
  • sugars 53g
  • fibre 2g
  • protein 7g
  • salt 0.7g


  • 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
  • 1½ tsp baking powder
  • 225ml soured cream
  • zest 2 grapefruit, plus 3 tbsp juice
  • 4 tsp poppy seeds, toasted
  • 100g caster sugar
  • 25g butter
  • zest 1 grapefruit, plus 4 tbsp juice


Don't have the right tin?
If you want to buy a bundt tin, you can find lots of good versions online, but if not, you can make this cake in a 20cm, deep round tin. Just bake for an extra 20-25 mins instead.


  1. 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.

  2. 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.

  3. 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.

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