Grapefruit Drizzle Cake

A delicious twist on the classic lemon drizzle cake. If you are after a cake that is moist and also freezes well this recipe is for you. Perfect served with a warm cup of tea.


  • No grapefruit? Use oranges, clementines, mandarins or lemons instead. 
  • No plain flour? Use self raising flour instead and remove the baking powder. 

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 65 minutes

Servings: 6


1 Grapefruit

180 g Unsalted butter (softened )

160 g Caster sugar

3 Eggs

170 g Plain flour

1 tsp Baking powder

a pinch of Salt

1 tbsp Poppy seeds

3 tbsp Milk of choice

100 g Icing sugar


  1. Preheat the oven to 180ºC/160c fan/4 gas mark. Line a loaf tin with baking paper. 
  2. Beat the butter and caster sugar with an electric whisk, for 2-3 minutes, until light and fluffy. Beat in the grapefruit zest and then beat in the eggs, one at a time.
  3. Fold in the flour, baking powder, salt and poppy seeds, then stir in the milk until just combined. 
  4. Spoon the mixture into the loaf tin and bake for 45-55 minutes, until golden and a skewer inserted into the centre comes out clean. 
  5. Just before the cake comes out of the oven, mix the grapefruit juice with the icing sugar. If you have lumps, blend in a food processor until smooth.
  6. Pierce the cooked cake all over with a skewer. Slowly pour the grapefruit sugar mixture over the top. Allow to cool completely in the tin before slicing to serve. 
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How to store

This cake freezes well; once cooled, wrap slices in foil and freeze in an airtight container for up to 3 months.