Not quite sure what caught my eye, but I am guessing it was the poppy seeds, when I stumbled over this recipe. Its fairly simple to make and with the Grapefruit it really is nice and fresh! I didn’t use up all the batter for the cake and made mini bundt cakes on top, to snack in between!

Here is the recipe:

Adapted from
100g poppy seeds
225ml buttermilk
Zest of 2 grapefruits (alternatively use lemons or limes)
5 tablespoons grapefruit juice

200g sugar
150g butter
3 eggs

400g flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

For Soaking
100ml grapefruit juice

For the Glazing
185g confectioners’ sugar
Approx. 2-3 tablesoons grapefruit juice (mix together until fairly «hard» and creamy structure)

You’ll need 2 Grapefruits for this recipe!

Pre-heat the oven to 180°C (oven set to air circulation).
Grease the bundt pan baking tin.
Soak the poppy seeds in buttermilk in a small bowl, adding grapefruit juice and zest. Set aside.
Cream butter and sugar together in a bowl until light and fluffy. Then add the eggs one by one.
Whisk together flour, baking powder, baking soda and salt in a separate bowl.
Now combine the flour mix to the creamed butter mixture bit by bit, also combining the poppy seed mix until all is combined.
Spread the batter in the bundt pan and evenly smoothen the top.


Bake for approx. 45-50 minutes until the top is golden brown and has slightly risen. Use a wooden skewer to check if the cake is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready.
Let the cake cool a little, remove from the bandt pan (maybe use a knife around the edges to loosen slightly).
Flip the cake back again, so the risen part is on top. Now make little holes with the skewer and slowly spoon the fresh juice over the top so it can seep in the cake.
When the cake has cooled off, gently pour over the glaze. To make the glaze, just mix together the grapefruit juice and the confectioners’ sugar until you have a smooth consistency.