Description
Bright, zesty, and full of flavor, this grapefruit poppy seed cake offers a delightful twist on traditional cakes with its refreshing citrus taste and satisfying crunch of poppy seeds.
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
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
- Add the grapefruit juice, zest, and vanilla extract to the egg mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.
Notes
For enhanced flavor, consider adding a dash of salt or experimenting with other citrus flavors. Store wrapped tightly in an airtight container at room temperature for up to three days.
