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
Units
Scale
- 150g sugar
- 180g flour
- 8g baking powder
- 50ml grapefruit juice
- 50ml sunflower oil
- 3 eggs
- Zest of 1 orange
- Zest of 1 grapefruit
- 1 tablespoon poppy seeds
- 1 teaspoon 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