This zesty, grapefruit vanilla cake is bursting with mouthwatering flavor and luscious texture! A unique twist on lemon poppy seed cake is sure to please even the most dedicated dessert traditionalists.
Heat oven to 350ºF (180ºC). Butter and flour a bundt cake pan.
In a bowl, combine the grapefruit zest and sugar and rub with your fingers until it looks like wet sand.
1 grapefruit, 1 cup sugar
Whisk in the buttermilk, grapefruit juice, vanilla and eggs, until smooth.
½ cup buttermilk, ½ cup grapefruit juice, 1 teaspoon vanilla extract, 3 large eggs
In a separate bowl, whisk together the flour, baking powder, baking soda, vanilla powder and salt. Add the dry ingredients into the buttermilk mixture. Then, add the oil and poppy seeds and mix until combined.
1 ¾ cup all-purpose flour, ½ teaspoon baking powder, 1 ½ teaspoons baking soda, ½ teaspoon vanilla powder, ¼ teaspoon sea salt, ⅔ cup canola oil, 1 tablespoon poppy seeds
Pour batter into prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let it sit and cool in the pan for 10 minutes before flipping it over onto a baking rack to finish cooling.
In a small bowl, mix the powdered sugar with the grapefruit juice and vanilla and whisk until you get a smooth icing (you can add a bit more or less grapefruit juice depending on how thick you like the icing).
½ cup powdered sugar, 2 teaspoons grapefruit juice, ¼ teaspoon vanilla powder
Drizzle the icing over the cake and decorate with edible flowers. Serve!