This is a zingy twist on a classic lemon drizzle cake. Just the job for celebrating Mother’s Day. Serve with a pot of your favourite tea.
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Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar with electric beaters for 2-3 minutes until light and fluffy, then beat in the grapefruit zest. Beat in the eggs, one at a time.
Fold in the flour, salt and poppy seeds, then stir in the milk until just combined. Pour the mixture into the loaf tin and bake for 45-55 minutes until golden and a skewer inserted into the centre comes out clean. Just before the cake comes out of the oven, mix the grapefruit juice with the granulated sugar.
Pierce the cooked cake all over with a skewer. Spoon the granulated sugar mixture over the top. Allow to cool completely in the tin before slicing to serve. This cake also freezes well – once cooled, wrap in foil, then freeze in an airtight container.
Poppy seeds
Use these to add a subtle nutty crunch to cakes and muffins. They’re also brilliant in salad dressings.
Typical values per serving when made using specific products in recipe
Energy | 1,589kJ/ 380kcals |
|---|---|
Fat | 22g |
Saturated Fat | 13g |
Carbohydrates | 40g |
Sugars | 24g |
Fibre | 1g |
Protein | 6g |
Salt | 0.6g |
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