Pink grapefruit drizzle cake

Name: Pink grapefruit drizzle cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 175 g Essential Unsalted Butter, softened, plus extra for greasing; 175 g caster sugar; 1 Waitrose Florida Pine Grapefruit, scrubbed, zest and juice; 3 Essential Free Range White Eggs; 175 g Essential Self-raising White Flour; ½ tsp fine salt; 1½ tbsp poppy seeds; 3 tbsp Essential British Free Range Whole Milk; 100 g granulated sugar

This is a zingy twist on a classic lemon drizzle cake. Just the job for celebrating Mother’s Day. Serve with a pot of your favourite tea.

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Serves8
CourseCake
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins
Pluscooling

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175g Essential Unsalted Butter, softened, plus extra for greasing
175g caster sugar
1 Waitrose Florida Pine Grapefruit, scrubbed, zest and juice
3 Essential Free Range White Eggs
175g Essential Self-raising White Flour
½ tsp fine salt
1½ tbsp poppy seeds
3 tbsp Essential British Free Range Whole Milk
100g granulated sugar

Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar with electric beaters for 2-3 minutes until light and fluffy, then beat in the grapefruit zest. Beat in the eggs, one at a time.
Fold in the flour, salt and poppy seeds, then stir in the milk until just combined. Pour the mixture into the loaf tin and bake for 45-55 minutes until golden and a skewer inserted into the centre comes out clean. Just before the cake comes out of the oven, mix the grapefruit juice with the granulated sugar.
Pierce the cooked cake all over with a skewer. Spoon the granulated sugar mixture over the top. Allow to cool completely in the tin before slicing to serve. This cake also freezes well – once cooled, wrap in foil, then freeze in an airtight container.