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Red grapefruit and poppy seed loaf cake recipe

Red grapefruit and poppy seed loaf cake recipe

17 ratings

Red grapefruit is sweeter than pink and white varieties, try this seasonal stunner in a loaf cake, perfect as an afternoon treat. Top with candied rind to make the most of your fruit and decorate however you like. See method

  • Serves 12
  • 1 hr 15 mins plus cooling
  • 375 calories / serving
  • Freezable


  • 50g butter, melted, plus extra for greasing
  • 2 tbsp poppy seeds
  • 2 red grapefruits, 1 zested, 1 rind peeled into thin strips, both juiced
  • 200g plain flour​
  • 50g ground almonds
  • 2 tsp baking powder
  • 3 medium eggs
  • 220g caster sugar, plus 50g
  • 75ml sunflower oil
  • 140g Greek-style yogurt
  • 200g icing sugar
  • pink food colouring gel (optional)

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    4g 21%
  • Sugars

    44g 49%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 57.7g Protein 5.4g Fibre 1.1g


  1. Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 900g loaf tin and line with nonstick baking paper.
  2. Mix the poppy seeds with the juice of 1 grapefruit in a small bowl; leave to soak for 10 mins.
  3. Mix the flour, ground almonds and baking powder together in a bowl. In a separate bowl, beat the eggs with 220g caster sugar and the grapefruit zest until light and fluffy. Mix in the oil, butter, yogurt and poppy seeds(plus the soaking juice). Fold in the dry ingredients until combined. Pour into the prepared tin and bake for 45-55 mins, covering with foil after 40 mins if it’s browning too much, until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 mins in the tin, then turn out onto a wire rack and leave to cool completely.
  4. Meanwhile, make the candied grapefruit peel. Heat 50g caster sugar with 50ml grapefruit juice in a small saucepan over a medium- low heat until the sugar has melted. Add the grapefruit strips and simmer for 5-10 mins until translucent and softened. Remove from the heat and transfer to baking paper to cool. food colouring gel, a drop at a time, to create a light pink colour.
  5. To make the icing, mix the icing sugar with 75-100ml grapefruit juice, 1 tsp at a time. You are looking for the consistency of double cream. If using, add the food colouring gel, a drop at a time, to create a light pink colour.
  6. Pour the icing over the cake and top with the candied peel. Allow the icing to set before slicing. It will keep, covered, for up to 5 days.

See more cake recipes

Freezing and defrosting disclaimer
Freeze un-iced cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love You Freezer.

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