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Zingy pink grapefruit and orange loaf cake recipe

19 ratings

Make the most of citrus season and get baking with our zingy pink grapefruit loaf cake. This double citrus cake has a perfectly moist sponge thanks to the orange and grapefruit syrup. Finish with a drizzle of a cream cheese icing - beautiful! See method

Serves 12
Takes 1 hr 30 mins
430 calories / serving
Vegetarian

Ingredients

150g unsalted butter, softened, plus extra for greasing
250g golden caster sugar
3 medium eggs
250g self-raising flour
1 tsp baking powder
¼ tsp fine sea salt
100g full-fat soured cream
1 pink grapefruit, finely zested and juiced
2 large oranges, finely zested and juiced

For the syrup

100g golden caster sugar

For the icing

75g unsalted butter, softened
75g icing sugar
150g full-fat soft cheese
1 tbsp lemon curd

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1800kj
430kcal 22%
Fat
22g 31%
Saturates
13g 66%
Sugars
38g 42%
Salt
0.5g 9%

of the reference intake
Carbohydrate 53.5g Protein 4.7g Fibre 1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 900g loaf tin with a little butter and line with baking paper.
Beat the butter and sugar with an electric whisk for 6-8 mins, until combined. Add the eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder and fold through, along with the salt. Gently fold through the soured cream and a third of the grapefruit and orange zests. Scrape into the tin, level out with the back of a spoon and bake in the centre of the oven for 50-55 mins, until golden, well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins.
Meanwhile, make the syrup. Add the sugar and 100ml of the orange and grapefruit juices to a small pan and heat gently, until the sugar has dissolved. Increase the heat and simmer for 1 min. Pierce the cake all over with a skewer, pour over the syrup and leave to cool for 10 mins. Transfer to a wire rack to cool completely.
To make the icing, beat the butter until light and fluffy. Beat in 1 tbsp of the remaining orange and grapefruit juice, followed by half the icing sugar. Once incorporated, add the remaining icing sugar and beat until smooth and light. With your whisk on the lowest setting, beat in the cream cheese until just combined (overmixing will make it runny). Stir through 1 tsp of the zests, spread over the top of cooled cake. Dot over the lemon curd and gently marble through the icing, to create a rippled effect, then sprinkle with remaining zest. Hold the grapefruit peel by both ends and twist, then place onto the cake.

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