Everyone knows and loves lemon poppy seed cake. At Scrumdiddlyumptious, we’re changing things up a bit and creating a new delicacy: Our grapefruit poppy seed cake tastes perfect at your next summer picnic or tea party.
Moist & Delicious: Our Grapefruit Poppy Seed Cake Recipe
By now, everyone knows it and it has become a true classic among baking enthusiasts and pastry connoisseurs alike: the heralded lemon poppy seed cake. The combination of sweet lemon flavor and nutty poppy seeds just works so well. No wonder it’s so beloved!
But why is that? Quite simply: Citrus fruits bring a pleasant acidity and freshness that perfectly balances the sweet cake batter. And then the poppy seed adds a certain something with its slightly nutty, crunchy bite. The small seeds not only add flavor, but also a delicate texture, perfect for making the cake oh-so good.
We’re taking inspiration from that for our recipe. We’re rethinking the classic cake and slightly swapping one of the main ingredients for a bright twist. This is where the grapefruit comes in! Who says poppy seed cake can’t work with other citrus fruits? No one, exactly!
Our creation is topped with a fruity-chocolatey cream cheese frosting. Of course, you can also give the grapefruit poppy seed Cake a classic glazed made from a little powdered sugar and grapefruit juice. If you like it more purist, just sprinkle a little powdered sugar over the cake or enjoy it as is. Happy snacking!
Looking for some more dessert delights? Then try our cappuccino cream cake next! Our banana caramel cake and carrot cake with apples & nuts are just as scrumptious.
Grapefruit Poppy Seed Cake
Ingredients
For the cake:
- ¾ cup softened butter
- ¾ cup sugar
- 4 eggs
- 1 organic grapefruit zest and juice
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- 3 tbsp poppy seeds
- 1 splash of milk
- 1 pinch of salt
For the frosting:
- 3 ½ oz white chocolate
- 8 oz cream cheese
- 1 organic grapefruit
Instructions
- Preheat oven to 350°F. Grease a loaf pan or line it with parchment paper.
- Cream together the softened butter and sugar in a large bowl. Separate the egg yolks and add them one at a time, mixing well after each addition.
- Zest and juice the organic grapefruit. Add the zest, juice, and vanilla extract to the butter-sugar mixture and mix well.
- Combine the flour with the baking powder and poppy seeds. Sift it into the wet ingredients gradually, alternating with a small splash of milk, and mix until a smooth batter forms.
- Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter to keep it airy.
- Pour the batter into the prepared pan and bake for about 50-60 minutes. Test with a wooden skewer to see if it is baked through. Let it cool completely before removing it from the pan.
- Carefully melt the white chocolate over a double boiler or in the microwave. Let it cool slightly.
- Beat the cream cheese in a bowl until creamy. Add the melted, cooled chocolate and mix until smooth.
- Halve the grapefruit and juice one half. Slice the other half.
- Mix the juice into the frosting to taste.
- Frost the completely cooled cake evenly with the frosting. Decorate with the grapefruit slices as desired.