Do Share Recipe

I recently made this Grapefruit Poppy Seed Cake Recipe, and let me tell you—it was a showstopper! The tender, fluffy cake layers paired with tangy grapefruit curd and smooth cream cheese frosting instantly became a favorite in my kitchen. I love how bright and refreshing it tastes, perfect for any brunch or celebration.

The poppy seeds add a subtle crunch, while the grapefruit curd brings just the right amount of zest. Honestly, making it from scratch is easier than it looks, and the results are absolutely worth it. You can also enjoy similar savory delights like Ham, Cheese and Spinach Puff Recipe for a brunch variation.

Ingredients

Here’s what you’ll need to make this delicious cake, along with some pro tips from my experience:

For the Cake:

2 cups all-purpose flour – provides structure; sift for lighter texture.
1 ½ cups granulated sugar – balances tartness of grapefruit.
1 tbsp baking powder – helps the cake rise evenly.
½ tsp salt – enhances flavor.
1 cup sour cream – keeps the cake moist without using yolks.
4 large egg whites – creates light, airy texture.
½ cup unsalted butter, melted – adds richness and flavor.
3 tbsp poppy seeds, soaked in water 5 minutes – prevents seeds from absorbing moisture from the cake.
1 tsp vanilla extract – rounds out the flavors.
Zest of 1 grapefruit – adds fragrant citrus note.

For the Grapefruit Curd:

¾ cup grapefruit juice – fresh is best for tangy flavor.
¾ cup granulated sugar – balances tartness.
2 tbsp cornstarch – thickens the curd.
¼ tsp salt – enhances flavor.
3 large egg yolks – gives the curd creamy texture.
3 tbsp unsalted butter – adds richness.
Optional: pink food coloring – for a soft pink hue.

For the Cream Cheese Frosting:

4 oz cream cheese, softened – provides tang without overpowering.
½ cup unsalted butter, softened – creates smooth texture.
2 cups powdered sugar – sweetens frosting evenly.
1 tsp vanilla extract – enhances flavor.

Note: Several servings can be made with the above quantities. You might also try lighter snacks such as Mini Carrot Peppers Recipe alongside your cake for a balanced spread.

Variations

I love experimenting with this recipe. Here are some ideas:

Dairy-free: Replace butter and sour cream with coconut cream or vegan butter.
Sugar-free: Use a granulated sugar substitute suitable for baking.
Flavor add-ins: Try adding orange zest or a splash of Grand Marnier to the curd for an extra citrus kick.
Nutty twist: Sprinkle toasted almonds between layers for added texture.

Cooking Time

Here’s how long everything takes:

Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour

Equipment You Need

Mixing bowls – for combining ingredients.
Whisk or hand mixer – ensures smooth batter and frosting.
8-inch round cake pans – perfect for even layers.
Saucepan – for cooking the grapefruit curd.
Spatula – for folding ingredients and spreading frosting.
Fine mesh strainer – removes curd lumps for smooth texture.

How to Make Grapefruit Poppy Seed Cake Recipe?

Preparing the Cake Batter

Start by preheating your oven and greasing your cake pans. In a bowl, combine flour, sugar, baking powder, and salt. Soak your poppy seeds for 5 minutes, drain, and set aside.

Mixing Wet Ingredients

Whisk together sour cream, melted butter, egg whites, vanilla, and grapefruit zest. Slowly fold in the dry ingredients until just combined. Then, stir in the soaked poppy seeds gently.

Baking the Cake

Pour batter evenly into prepared pans. Bake until a toothpick comes out with a few moist crumbs, about 35 minutes. Allow cakes to cool completely before assembling.

Making the Grapefruit Curd

Mix sugar, cornstarch, and salt in a saucepan. Add grapefruit juice and heat until slightly thickened. Temper the egg yolks by whisking in a small amount of hot juice, then add to the saucepan and cook until thick.

Preparing the Frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy. This frosting balances sweetness with a tangy kick.

Assembling the Cake

Place one cake layer on a serving plate. Spread a generous amount of grapefruit curd, then top with the second layer. Frost the outside evenly with cream cheese frosting. Chill slightly for best results.

Additional Tips for Making this Recipe Better

I always soak poppy seeds—it keeps the cake moist and prevents dryness.
I found using sour cream instead of egg yolks makes the cake incredibly tender.
I carefully watch baking time; overbaking dries the layers quickly.
I like to chill the cake briefly before frosting; it spreads smoother and cleaner.

How to Serve Grapefruit Poppy Seed Cake Recipe?

Serve slices with fresh grapefruit segments or a few edible flowers on top. For a polished look, drizzle extra grapefruit curd over each slice. I love pairing this cake with a cup of herbal tea for brunch or a light dessert after dinner.

Nutritional Information

Here’s an overview per slice (approximate):

Calories: 320 – perfect for a sweet treat without overdoing it.
Protein: 4g – thanks to the egg whites and curd.
Carbohydrates: 42g – from flour and sugar.
Fat: 15g – from butter and cream cheese.

Make Ahead and Storage

Refrigerating: Store frosted cake in an airtight container for up to 3 days.

Freezing: You can freeze unfrosted layers wrapped tightly for up to 2 months. Thaw at room temperature before assembling.

Reheating: I recommend serving chilled, but slices can sit at room temperature for 20 minutes to soften slightly.

Why You’ll Love This Recipe?

Here’s why I think this cake is a must-try:

Effortless yet impressive – it looks gourmet but is easy to make.
Bright citrus flavor – perfect for spring or brunch gatherings.
Moist, tender layers – thanks to sour cream and soaked poppy seeds.
Versatile – easily adapted to dietary needs or flavor variations.
Beautiful presentation – pink curd and poppy seeds make it eye-catching.

This Grapefruit Poppy Seed Cake is a delightful mix of sweet, tart, and nutty textures. Every bite feels fresh and luxurious, and it’s one of those recipes I’ll keep making again and again.

Ben Carraoli