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Grapefruit and Poppy Seed Cake

Here is an inspired variation on the classic lemon poppy seed cake, and we mean to tell you, this iteration is a sure winner! The inclusion of sour cream in the batter yields a beautiful, moist crumb and a slight tang which matches the grapefruit beautifully, and we love the idea of toasting the poppy seeds, which accents their nuttiness. If you are not convinced to venture beyond the standard, simply substitute lemon for the grapefruit — but you’ll be missing out on a deliciously different treat, no doubt about it!

Grapefruit and Poppy Seed Cake

6 oz. butter, softened (12 tbs.)
11 oz. caster sugar (1½ cups)
3 eggs
1 tsp, vanilla extract
11 oz. all-purpose flour (2¼ cups plus 1 tbs.)
8 fl. oz. sour cream
zest of 2 grapefruits, plus 3 tbs. juice
4 tsp. poppy seeds, toasted

For the icing:

4 oz. caster sugar (scant ½ cup)
1 oz. butter (2 tbs.)
zest of 1 grapefruit, plus 4 tbs. juice

Heat the oven to 350°F and grease a standard-size Bundt pan.

Beat the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, sour cream, grapefruit zest and juice, and poppy seeds. Scrape into the prepared pan and bake for 50-55 minutes, or until a tester comes out clean. Leave to cool a little while you make the icing.

Gently heat the sugar, butter, grapefruit zest, and juice to melt the butter. Bring to a boil, then reduce the heat and simmer for 3 minutes. Set aside for about 10 minutes until thickened and syrupy.

Turn the cake onto a serving plate and brush with the glaze, little by little, letting it soak in.

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