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.
Whisk in buttermilk, vanilla, grapefruit juice and eggs. Whisk until it’s very smooth.
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.
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).