Grapefruit Poppy Seed Cake Recipe

Introduction

This Grapefruit Poppy Seed Cake is a bright and refreshing dessert, perfect for spring and summer gatherings. The tangy grapefruit pairs beautifully with the subtle crunch of poppy seeds, creating a moist and flavorful treat that’s easy to make.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup grapefruit juice
• 1 tablespoon grapefruit zest
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Step 4: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
5. Step 5: Stir in the grapefruit juice, zest, and vanilla extract until well combined.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
7. Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Optionally, frost with a light glaze made from powdered sugar and grapefruit juice, or enjoy the cake plain for a lighter finish.

Tips & Variations

• For a richer flavor, substitute half the butter with cream cheese in the batter.
• Add a handful of toasted almonds or walnuts for extra crunch.
• If fresh grapefruit juice is unavailable, bottled juice works well, but avoid concentrates for best flavor.
• Try adding a teaspoon of almond extract along with the vanilla for a subtle twist.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Before serving, bring the cake to room temperature or warm slightly in the microwave. If glazed, keep refrigerated to preserve the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use orange juice instead of grapefruit juice?

Yes, orange juice can be used as a substitute and will give the cake a slightly sweeter, less tart flavor.

Is this cake gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you can substitute with a gluten-free baking flour blend but expect a slightly different texture.

Grapefruit Poppy Seed Cake Recipe

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★★★★★

4.8 from 81 reviews

A refreshing and zesty Grapefruit Poppy Seed Cake, combining citrusy grapefruit juice and zest with crunchy poppy seeds for a moist, flavorful dessert. Perfectly balanced with a light texture and optional citrus glaze, this cake is easy to make and ideal for any occasion.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons poppy seeds

Wet Ingredients

• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup grapefruit juice
• 1 tablespoon grapefruit zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds to evenly distribute the leavening agents and seeds.
3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next to maintain a smooth batter.
5. Incorporate Wet Ingredients: Stir in the grapefruit juice, grapefruit zest, and vanilla extract into the egg mixture, blending until well combined to infuse the batter with citrus flavor.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing which could toughen the cake.
7. Pour Batter into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
8. Bake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 20 minutes. Then transfer it to a wire rack to cool completely, preventing sogginess.
10. Frost (Optional): Once the cake is fully cooled, optionally frost it with a light glaze made from powdered sugar mixed with grapefruit juice for an extra citrusy touch, or enjoy it plain for a lighter dessert.

Notes

• Ensure butter is softened to room temperature for easy creaming.
• Do not overmix the batter after adding dry ingredients to keep the cake tender.
• The optional grapefruit glaze adds extra sweetness and citrus flavor but can be omitted for a lower sugar option.
• Use fresh grapefruit juice and zest for best flavor intensity.
• Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: grapefruit cake, poppy seed cake, citrus dessert, baked cake, easy cake recipe, grapefruit zest cake