After buying over a pound of poppy seeds (it was a screaming deal, what can I say), I was at a loss how to utilize this bounty. I explored some options and came up with this easy cake. This recipe is a modified version of a Lemon Poppy Seed cake recipe. It has a lovely flavor: delicately fruity with a citrus glaze. The crunchy little poppy seeds add just the right nutty touch. I’ve since also made it with Meyer lemons and it was also delightful. Given how many poppy seeds I still have left, this may well become a staple 🙂
zest of 1 grapefruit
1 cup sugar
½ cup buttermilk
3 tablespoons grapefruit juice
1/2 cup avocado oil
1 ¾ cup all-purpose flour, more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
4 teaspoons grapefruit juice (roughly the remainder of the grapefruit juice)
1/2 cup ‘powdered sugar
Preheat oven to 350 F. Grease and flour a 9×9 inch square pan (or use a 9×5 loaf pan for a more bread-like appearance)
Zest the grapefruit and squeeze out the juice. Massage the zest into the sugar until the sugar is fluffy and pinkish.
Beat the eggs, then add the grapefruit sugar and combine. Add the other liquid ingredients (butter milk, oil, grapefruit juice) and mix.
Combine the flour, baking powder, baking soda, and poppy seeds.
Stir the dry ingredients into the wet.
Fill into prepared pan and bake for about 35 minutes (or until an inserted toothpick comes out clean)
After the cake has cooled down, combine the remaining grapefruit juice (about 4 teaspoons) with 1/2 cup of powdered sugar. Brush the glaze onto the top of the cake or simply pour it if you don’t have a brush.
Serve with coffee 🙂
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