Grapefruit Bundt Cake
- Total Time: 35 minutes
- Yield: 1 bundt cake 1x
Description
This Grapefruit Bundt Cake is a delightful citrus-infused treat, combining the zest of orange and grapefruit with poppy seeds for a unique flavor and texture.
Ingredients
- 150g sugar
- 180g flour
- 8g baking powder
- 50ml grapefruit juice
- 50ml sunflower oil
- 3 eggs
- Zest of 1 orange
- Zest of 1 grapefruit
- 1 tbsp poppy seeds
- 1 tsp cinnamon
Instructions
- Preheat your oven to 180°C (350°F). Grease a bundt cake pan with sunflower oil or butter.
- In a large bowl, mix together the sugar, flour, baking powder, cinnamon, and poppy seeds until well combined.
- In another bowl, whisk the eggs with the sugar until the mixture is pale and creamy. This should take about 2-3 minutes.
- Add the grapefruit juice, sunflower oil, orange zest, and grapefruit zest to the egg mixture. Stir until all ingredients are well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Once cooled, serve and enjoy your grapefruit bundt cake.
Notes
- For best results, use fresh grapefruit juice.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- You can substitute sunflower oil with any neutral oil like canola or vegetable oil.
- Serve with a dusting of powdered sugar or a simple glaze for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 55
Find it online: https://honestcooking.com/grapefruit-bundt-cake-recipe/
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Frequently Asked Questions
Why does this recipe use both orange zest and grapefruit zest?
The batter includes 50 ml of grapefruit juice, zest of 1 grapefruit, and zest of 1 orange. The orange zest adds sweetness and warmth that balances the grapefruit’s bitterness, while the grapefruit zest and juice deliver the main citrus punch. Using both gives the cake a rounder, less one-note citrus flavor.
Can I substitute the sunflower oil with another oil?
Yes — the recipe notes say you can substitute sunflower oil with any neutral oil such as canola or vegetable oil. The 50 ml of oil keeps the bundt cake moist without adding a competing flavor.
