Grapefruit and Poppy Seed Sponge Cake
A refreshing twist on a classic citrus sponge, this cake features the bright tang of pink grapefruit paired with the delicate crunch of blue poppy seeds. It is finished with a zesty grapefruit glaze for a moist, tender crumb that is perfect for afternoon tea.
Ingredients
Ingredients
- 1.75 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened at room temperature
- 3 large eggs room temperature
- 0.5 cup Greek yogurt plain, full fat
- 2 tbsp pink grapefruit zest finely grated
- 0.25 cup fresh grapefruit juice strained
- 2 tbsp blue poppy seeds
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 cup powdered sugar for the glaze
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days. Make-ahead: The cake can be baked a day in advance; glaze it just before serving for the best texture. Substitution: You can use sour cream instead of Greek yogurt for a richer crumb.