Description
A bright and zesty grapefruit drizzle cake with a caramelized fruit topping and a moist, buttery crumb.
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
Instructions
- 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.
- In a large bowl, cream the softened butter and 230g caster sugar until pale and fluffy. Beat in the eggs one by one.
- 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.
- 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.
- 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