Grapefruit Poppy Seed Cake Recipe
Introduction
Grapefruit Poppy Seed Cake is a bright, refreshing dessert perfect for any occasion. The citrusy grapefruit pairs beautifully with crunchy poppy seeds, creating a light and flavorful treat that’s easy to bake at home.
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
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
- Step 3: In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Step 4: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Step 5: Stir in the grapefruit juice, grapefruit zest, and vanilla extract until well mixed.
- Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Step 8: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Let the cake cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
- Step 10: Optionally, frost the cooled cake with a light glaze made from powdered sugar and grapefruit juice, or serve plain for a lighter dessert.
Tips & Variations
- For a more intense citrus flavor, add extra grapefruit zest or substitute part of the juice with fresh lemon juice.
- Try mixing in a handful of chopped nuts, like almonds or pistachios, for added crunch.
- Replace the poppy seeds with chia seeds for a different texture and nutritional boost.
- Use a bundt pan instead of a round cake pan for an elegant presentation.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days, bringing it to room temperature before serving. If frosted, keep it refrigerated and consume within 3 days. Reheat slices gently in the microwave for 10-15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh grapefruit juice instead of bottled?
Absolutely. Freshly squeezed grapefruit juice enhances the flavor and brightness of the cake, making it taste fresher and more vibrant.
Is it necessary to add poppy seeds?
Poppy seeds add a pleasant crunch and visual appeal, but you can omit them if you prefer, or swap them with similar seeds like chia or sesame for a subtle twist.
PrintGrapefruit Poppy Seed Cake Recipe
A refreshing and light Grapefruit Poppy Seed Cake featuring a moist crumb infused with tangy grapefruit juice and zest, complemented by crunchy poppy seeds. This delightful cake is perfect for a spring or summer dessert, offering a subtle citrus flavor and a tender texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- ½ cup grapefruit juice
- 1 tablespoon grapefruit zest
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and lightly flouring it to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
- Cream Butter and Sugar: In a large bowl, using a mixer or whisk, cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs: Beat the eggs into the butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Wet Ingredients: Add the grapefruit juice, grapefruit zest, and vanilla extract to the egg mixture. Mix thoroughly until all wet ingredients are well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cake light and tender.
- Pour Batter into Pan: Pour the finished batter into the prepared cake pan, smoothing the surface evenly with a spatula to ensure uniform baking.
- Bake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for approximately 20 minutes. Then, transfer it onto a wire rack and let it cool completely to room temperature.
- Frost (Optional): Once fully cooled, you may frost the cake with a simple glaze made from powdered sugar mixed with grapefruit juice, or enjoy the cake plain for a lighter, refreshing dessert.
Notes
- Ensure butter is softened to room temperature to achieve the best creaming results.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- Grapefruit zest adds essential aromatic oils; be sure to avoid the bitter white pith.
- For a dairy-free option, substitute butter with a plant-based alternative.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Keywords: Grapefruit cake, Poppy seed cake, Citrus dessert, Light cake, Spring dessert
