Quick Grapefruit drizzle cake Recipe

Winter citrus always brings a welcome brightness to my kitchen when the days feel particularly short and grey.

This grapefruit drizzle cake recipe captures that sunshine with its sharp zest and tender, buttery crumb.

Why This Grapefruit Drizzle Cake is a Keeper

Most loaf cakes rely on lemons, but switching to ruby or pink grapefruit adds a sophisticated floral bitterness that balances the sugar perfectly.

The method is straightforward enough for a Tuesday night baking session yet impressive enough to serve guests with coffee.

You get a stunning visual finish from the caramelized fruit slices on top without needing any complicated frosting skills.

If you enjoyed the citrus notes here, you will want to bake my Quick Clementine Almond Cake Recipe, and the Irresistible Orange Creamsicle Fudge Recipe is another fantastic sweet treat.

What You’ll Need for Grapefruit Drizzle Cake

Gather these simple items before you preheat the oven:

• Unsalted butter: Softened to room temperature to ensure it creams properly with the sugar.
• Caster sugar: Used in both the sponge and the syrup for a fine, sweet crumb.
• Grapefruit: You will need fresh fruit for the slices, the zest, and the juice.
• Eggs: Four large free-range eggs help provide structure and richness.
• Self-raising flour: Gives the loaf its lift without needing extra baking powder.
• Vanilla extract: A splash enhances the floral aroma of the citrus.
• Milk: Just a little liquid helps loosen the batter to the right consistency.

My Method for Perfect Grapefruit Drizzle Cake

Let’s fill your kitchen with the smell of warm citrus:

1. Start by preheating your oven to 180°C (160°C Fan) and lining a 900g (2lb) loaf tin with parchment paper. Wash your grapefruit thoroughly, then grate the zest using a fine grater and set it aside for the batter. Slice the top and bottom off the fruit, remove the skin and white pith with a sharp knife, cut the flesh into rounds, and arrange them neatly at the bottom of your prepared tin.
2. Place the softened butter and caster sugar into a large mixing bowl and beat them together until the mixture looks very pale and feels fluffy. Crack the eggs in one at a time, beating well after each addition to prevent curdling. Gently fold in the measured flour, the reserved grapefruit zest, vanilla extract, and milk until you have a smooth, thick batter.
3. Spoon the batter carefully over the grapefruit slices in the tin, using the back of a spoon to level the surface. Bake the grapefruit drizzle cake for about 60 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Let the cake cool in the tin for 30 minutes before turning it out onto a wire rack so the fruit side is facing up.
4. While the cake cools slightly, prepare the syrup by combining the grapefruit juice and remaining sugar in a small saucepan. Simmer the mixture over medium heat for about 4 minutes until the sugar dissolves and the liquid reduces slightly. Brush this warm syrup generously over the sponge, allowing it to soak into the crumb.

My Secrets for Perfect Grapefruit Drizzle Cake

Use a serrated knife to remove the peel and pith from the fruit slices so the grapefruit drizzle cake topping doesn’t taste bitter.

Make sure your butter is truly soft before starting the batter or the mixture might split during mixing.

Poke the warm cake deeply with a skewer to ensure the tart syrup soaks all the way through to the bottom.

How to Serve This Grapefruit Drizzle Cake

I think this loaf tastes best served slightly warm with a dollop of thick crème fraîche on the side.

A hot cup of Earl Grey tea pairs beautifully with the floral notes of the grapefruit drizzle cake.

For more cozy baking inspiration, come join me on Pinterest.

Grapefruit Drizzle Cake

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• Author: Amelia Bryan
• Total Time: 1 hr 25 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A bright and zesty grapefruit drizzle cake with a caramelized fruit topping and a moist, buttery crumb.

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Ingredients

• 225g self-raising flour
• 1 large grapefruit (zest, juice, and flesh)
• 230g caster sugar (plus 55g for drizzle)
• 1 tsp vanilla extract
• 2 tbsp whole milk
• 225g unsalted butter, softened
• 4 large eggs

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Instructions

1. Preheat the oven to 180C/160C Fan. Line a 900g loaf tin with parchment paper. Zest the grapefruit and set aside. Peel the grapefruit, removing all pith, and slice into rounds. Arrange slices at the bottom of the tin.
2. In a large bowl, cream the softened butter and 230g caster sugar until pale and fluffy. Beat in the eggs one by one.
3. Fold in the self-raising flour, grapefruit zest, vanilla extract, and milk until the batter is smooth. Pour over the grapefruit slices in the tin and smooth the top.
4. Bake for 55-65 minutes until a skewer comes out clean. Cool in the tin for 30 minutes, then invert onto a wire rack so the fruit is on top.
5. For the drizzle, simmer the grapefruit juice and 55g sugar in a small pan for 4 minutes. Brush over the warm cake and allow to cool completely.

Notes

Ensure the grapefruit pith is completely removed to avoid bitterness.

• Prep Time: 25 min
• Cooling Time: 30 min
• Cook Time: 1 hr
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 180mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 115mg

Keywords: grapefruit drizzle cake, citrus loaf cake, easy baking, upside down cake