Name: Pink grapefruit drizzle cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 225g unsalted butter softened, plus extra for the tin; 225g caster sugar; 4 medium eggs; 1 tsp vanilla bean paste; 225g self-raising flour; 1 pink grapefruit zested and juiced (you’ll need 60ml juice; see tip); 75g granulated sugar

Ingredients

10 serv.

225g unsalted butter softened, plus extra for the tin
225g caster sugar
4 medium eggs
1 tsp vanilla bean paste
225g self-raising flour
1 pink grapefruit zested and juiced (you’ll need 60ml juice; see tip)
75g granulated sugar

Instructions

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1 Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk for about 5 mins until pale and fluffy. Beat in the eggs, one at a time, beating well after each addition (you can beat in a little of the flour if the mixture starts to curdle), then beat in the vanilla.
2 Fold in the flour, followed by three-quarters of the grapefruit zest. Scrape the mixture into the prepared tin and level the surface using a spatula. Bake for 50 mins, or until a skewer inserted into the middle comes out clean.
3 Mix the grapefruit juice with the granulated sugar. Remove the cake from the oven and poke holes all over the surface using a skewer or fork. Pour the grapefruit drizzle over the warm cake, then sprinkle over the remaining zest. Leave to cool completely in the tin before slicing. Will keep in an airtight container at room temperature for up to three days.