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Grapefruit Poppy Seed Cake

A delightful combination of tangy grapefruit and nutty poppy seeds, this cake has a tender crumb and zesty aroma, perfect for gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Make sure it's fresh for best flavor.
  • 1.5 cups granulated sugar
  • 0.5 cups poppy seeds Can substitute with chia seeds.
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup freshly squeezed grapefruit juice About 2-3 grapefruits.
  • zest of 2 grapefruits
Optional Topping
  • Powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan or line it with parchment paper.
  2. In a bowl, whisk together the dry ingredients: flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir to ensure even distribution.
  3. In another bowl, whisk together the wet ingredients: oil, eggs, grapefruit juice, and zest until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
  5. Transfer the batter into the prepared bundt pan and smooth the top.
Baking
  1. Place in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Dust with powdered sugar before serving, if desired.

Notes

Store the cake wrapped in plastic wrap in the refrigerator for up to a week. For a longer shelf life, freeze slices wrapped in aluminum foil for up to three months. Thaw at room temperature and warm in the oven for 10–15 minutes before serving.