Glazed Rio Star Grapefruit Poppy Seed Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Found this in a local newspaper and scribbled it down. I've had lots of lemon poppy seed cake but never heard of one made with grapefruit. I haven't tried this yet but am looking forward to it.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Grease a 10" tube or bundt pan.
  3. In a large bowl combine the butter and sugar and beat'til fluffy.
  4. Add in the eggs, one at a time, beating well after adding each egg.
  5. In another bowl combine the flour, baking soda and salt.
  6. Stir the flour mixture into the butter mixture, alternating with the buttermilk.
  7. Add 1 1/2 tbs of the grapefruit peel, the poppy seeds and 1/2 cup of grapefruit juice'til combined.
  8. Pour the batter into the prepared pan.
  9. Bake 1 hour or'til a toothpick inserted into the cake comes out clean.
  10. Cool cake in pan 10 minutes then remove to a wire rack and cool completely.
  11. While cake is cooling prepare the glaze by combining the confectioners sugar and the 2 tbs of grapefruit juice'til the mixture is smooth.
  12. When cake has cooled drizzle with glaze.
  13. For added garnish peel and section a grapefruit and top each slice of cake with a grapefruit wedge.
Most Helpful

A very tasty cake, not overwhelmingly "grapefruit-y". Like KrabKokonas, I would recommend doubling the peel for more citrus flavor and increasing the % of grapefruit juice. Didn't have any buttermilk, so combined whole milk with the juice to sour it. We found that this cake was better eaten the first day or two.

mollypaul January 28, 2009

I followed the directions exactly as written and it made one GREAT cake! I will definitely be making this again very soon. A couple of minor comments: There was very little grapefruit taste to the cake itself. The poppy seed taste, however, was excellent. If you want a more citrusy cake, I would recommend doubling the peel to be put into both the batter and the glaze. I might also substitute a quarter cup of the buttermilk for some more grapefruit juice. Thanks for a real keeper, RéeLani! UPDATE: I made this again (it's really that good:) and this time made a citrus buttercream frosting for the top and decorated it with starfruit. I didn't think this cake could get any better, but the frosting really added a nice zing!

KrabKokonas July 24, 2007