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 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