Glazed Rio Star Grapefruit Poppy Seed Cake
Bright, tangy, and irresistibly moist, this Glazed Rio Star Grapefruit Poppy Seed Cake is a show-stopper that's as flavorful as it is beautiful. Bursting with the vibrant citrus notes of freshly squeezed Rio Star grapefruit juice and zest, this loaf cake pairs the delicate crunch of poppy seeds with a tender, buttery crumb. The sweet-tart grapefruit glaze cascades over the top, adding a glossy finish and extra zing to every slice. Perfect for brunches, tea-time indulgences, or a unique dessert, this easy-to-make recipe combines simple ingredients and straightforward techniques for a polished result with minimal effort. Embrace the sunny essence of Rio Star grapefruit in every bite of this delightful citrus cake!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Poppy seeds
- 0.5 cup Unsalted butter (softened)
- 3 large Eggs
- 0.5 cup Rio Star grapefruit juice (freshly squeezed)
- 2 teaspoons Rio Star grapefruit zest
- 0.5 cup Whole milk
- 1 cup Powdered sugar
- 3 tablespoons Rio Star grapefruit juice (for glaze)
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (9x5 inches) or line it with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds. Set aside.
In a large bowl, use an electric mixer to cream the softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the grapefruit juice, grapefruit zest, and vanilla extract to the wet mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients in three increments, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and grapefruit juice until smooth and glossy. Adjust the consistency by adding more powdered sugar (for thicker) or more juice (for thinner).
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, pour the grapefruit glaze evenly over the top, letting it drip down the sides.
Slice and serve. Enjoy your Glazed Rio Star Grapefruit Poppy Seed Cake!
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 533.8 g | 194% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 338.7 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 567 mg | 44% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
