Soured cream bundt cake with butter glaze
Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle
Grapefruit & poppy seed cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 175g buttersoftened, plus extra for the tin
- 300g plain flourplus a little extra for dusting
- 300g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- 225ml soured cream
- zest 2 grapefruitplus 3 tbsp juice
- 4 tsp poppy seedtoasted
For the icing
- 100g caster sugar
- 25g butter
- zest 1 grapefruitplus 4 tbsp juice
Nutrition: per serving
- kcal605
- fat30g
- saturates17g
- carbs79g
- sugars53g
- fibre2g
- protein7g
- salt0.7glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Butter then flour a 1.5-litre Bundt or ring tin. Beat together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla, flour, baking powder, soured cream, grapefruit zest and juice, and toasted poppy seeds. Scrape into the tin and level it off. Bake for 40-55 mins, depending on the shape of your tin, until a skewer poked in comes out clean. Leave in the tin to cool a little while you make the icing.
step 2
Gently heat the caster sugar, butter and grapefruit juice to melt the butter. Bring to the boil, then reduce heat and simmer for 3 mins. Remove from the heat, stir in the zest and cool for about 10 mins until thickened and syrupy.
step 3
Turn the warm cake out onto a cooling rack and brush half the glaze over the cake. Spoon the rest over, little by little, so it sinks in.
