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 grapefruit zest and sugar and rub with your fingers until it looks like wet sand.
Zest of 1 grapefruit, 1 cup sugar
Whisk in buttermilk, vanilla, grapefruit juice and eggs. Whisk until it’s very smooth.
1/2 cup buttermilk, 1 tsp. vanilla extract, 1/2 cup grapefruit juice, 3 large eggs
In a separate bowl, whisk together flour, baking powder, baking soda, vanilla powder and salt. Add dry ingredients into the batter, then pour in oil and poppy seeds. Mix carefully until smooth.
1 ¾ cup all-purpose flour, 1/2 tsp. baking powder, 1 ½ tsp. baking soda, 1/2 tsp. vanilla powder, 1/4 tsp. sea salt, 2/3 cup cooking oil, 1 tbsp. poppy seeds
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let it sit and cool.
In a small bowl, mix the powdered sugar with the grapefruit juice and vanilla and whisk until you get a soft cream (you can add a bit more or less grapefruit juice depending on how thick you like the icing).
1/2 cup powdered sugar, 2 tsp. grapefruit juice
Pour the icing over the cake and decorate with with edible flowers.