Grapefruit Poppyseed Bundt Cake

Whip up this flavorful grapefruit bundt cake to make the most of citrus season.



Grapefruit Poppyseed Bundt
80g Butter, room temp
180g Granulated sugar
100g Eggs
10g Grapefruit zest
8g Vanilla bean paste
240g All-pupose flour
8g Baking powder
5g Sea Salt
35g Poppy seeds
180g Sour cream
65g Grapefruit juice

80g Grapefruit juice
150g Granulated sugar

47 g grapefruit juice
187g Confectioners sugar
8g Grapefruit Zest


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Cream butter, sugar, grapefruit zest, and vanilla bean paste until light and fluffy about 5 minutes. Gradually add eggs. Sift together dry ingredients. Alternate adding dry and wet ingredients to the mixture. In the last addition of wet ingredients add the grapefruit juice.  Pour into greased bundt pan and bake at 350°F for 45-55min. Allow to cool for 5 min in the pan then invert onto a wire wrack. While warm glaze with grapefruit glaze. Allow cake to cool. Drizzle with grapefruit icing.

Warm on low heat until sugar is dissolved, do not allow to boil.

Mix ingredients together.