Grapefruit bundt cake

A delicious and fluffy grapefruit bundt cake, perfect for Easter! This tangy cake is also ideal as an after-dinner treat or for a special occasion. Just follow the recipe – it’s very easy to make. Keep the cake wrapped in foil at room temperature, as it will stay fresh and moist for a few days.

Ingredients for the grapefruit bundt cake:

• 180 g butter
• ¾ cup caster sugar
• 3 large eggs
• ffreshly squeezed juice of ½ grapefruit
• finely grated zest of 2 grapefruits
• 2 cups plain flour
• ½ cup potato starch
• ½ cup soured cream
• 1 Tbsp poppy seeds
• 2 tsp baking powder

All ingredients should be at room temperature.

Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition (the batter may curdle slightly at this stage, but it won’t affect the finished cake). Add the grapefruit zest and juice. Add the sifted flour, potato starch, baking powder, and poppy seeds, then the soured cream, and gently fold with a spatula until just combined.

Prepare a Bundt tin with a capacity of 2.1 litres; grease it with butter and dust with plain flour. Spread the batter evenly into the prepared tin.

Bake at 160–170°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Ingredients for the grapefruit glaze:

• 1½ cups icing sugar
• 3 Tbsp freshly squeezed grapefruit juice

Beat all the ingredients together until smooth. Depending on the consistency, you can add more icing sugar or grapefruit juice.

Enjoy!