Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- Zest of 1 grapefruit
- ½ cup fresh grapefruit juice
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this aside.
- In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy—about 3-5 minutes.
- Add in one egg at a time, ensuring each is fully incorporated before adding the next. Mix in the grapefruit zest and vanilla extract until evenly distributed.
- Gradually add the dry mixture into the wet ingredients, alternating with fresh grapefruit juice. Start with dry ingredients and end with dry—mix until just combined. Stir in those glorious poppy seeds gently so they don’t sink to the bottom.
- Pour the batter into your prepared pan and smooth out the top with a spatula. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in its pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving! Garnish with fresh fruit if you’re feeling extra fancy.
Notes
Store cake in an airtight container.
Reheat slices in a microwave briefly.
Serve with whipped cream topping.
Use fresh grapefruit for vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg