Pink grapefruit drizzle cake
Serves 10
Easy
Prep:
Cook:
plus cooling
Try a refreshing grapefruit twist on drizzle cake. Just like the lemon version, this loaf cake still has that same satisfyingly crunchy, sugary top
Skip to ingredients
Units:
- 225g unsalted buttersoftened, plus extra for the tin
- 225g caster sugar
- 4 medium eggs
- 1 tsp vanilla bean paste
- 225g self-raising flour
- 1 pink grapefruitzested and juiced (you’ll need 60ml juice; see tip)
- 75g granulated sugar
Nutrition: Per serving
- kcal405
- fat21g
- saturates12g
- carbs49g
- sugars32g
- fibre1g
- protein5g
- salt0.29g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk for about 5 mins until pale and fluffy. Beat in the eggs, one at a time, beating well after each addition (you can beat in a little of the flour if the mixture starts to curdle), then beat in the vanilla.
step 2
Fold in the flour, followed by three-quarters of the grapefruit zest. Scrape the mixture into the prepared tin and level the surface using a spatula. Bake for 50 mins, or until a skewer inserted into the middle comes out clean.
step 3
Mix the grapefruit juice with the granulated sugar. Remove the cake from the oven and poke holes all over the surface using a skewer or fork. Pour the grapefruit drizzle over the warm cake, then sprinkle over the remaining zest. Leave to cool completely in the tin before slicing. Will keep in an airtight container at room temperature for up to three days.
