A dense, poundcake-like grapefruit poppyseed bundt with a tender crumb from whole milk yogurt and a hint of citrus with fresh lime & grapefruit zest
You want a cake that you can eat with your hands. You want a cake that you can eat for breakfast. You want a cake that is easy to transport, that is picnic- and camping- and road trip-friendly. And you want a cake that is fast and easy to make.
Well, my friend, this is it. It’s a lime & grapefruit poppyseed bundt cake. And to top it off, it’s delicious. It’s dense and brightened with fresh citrus zest and juice. A fair amount of butter and plain yogurt give it flavor, moisture, and an addicting texture. And it takes on a festive appeal with its tiny poppy seeds suspended throughout. We call those nature’s sprinkles in the baking world. Or… I do. This cake is kind of like one big, voluptuous poppyseed muffin. In the best way possible.
A portable cake is a great thing. I once took a bundt cake to a rodeo. True story. Because, why not? You can bring it anywhere, and where wouldn’t people want to be eating cake? We could all the way through the Green Eggs & Ham test with this.
I mean, what’s not to love about a bundt cake? They’re quick to throw together, they’re gorgeous, and you get to eat them without a plate or fork or any other civilized tools. And those curves! From the perspective of a photographer, they’re so much more exciting to photograph than your average layer cake. The way the light falls upon the peaks and valleys is dramatic and playful. And while maybe that’s not something you feel passionate about, I urge you to simply take note of it after you have glazed your cake. After your have successfully inverted your bundt pan to find that it came out beautifully, without a hitch. Take the time to feel grateful and marvel at the beauty of this edible art piece you’ve just created.
Because you are going to make this cake, aren’t you? Of course you are.
Lime & Grapefruit Poppyseed Bundt Cake
- 2 cups sugar
- 8 ounces unsalted butter room temperature
- 2 grapefruits zested
- 1 lime zested
- 6 eggs room temperature
- 2 1/2 cups flour
- 1/3 cup poppy seeds
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup whole-milk yogurt plain
- 1/3 cup fresh grapefruit juice
- 3/4 cup powdered sugar
- 1 lime juiced & zested
for the cake:
Preheat oven to 350 F. Grease a 12-cup bundt pan and chill in the refrigerator or freezer while you prepare the batter.
In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar and citrus zest together until well combined, 2-3 minutes. Add butter and cream until fluffy, another 2-3 minutes. Add eggs, one at a time, scraping the sides and bottom of bowl with a spatula after each addition. Turn mixer on medium and beat for about 3 minutes, until pale and fluffy.
In a separate bowl, whisk dry ingredients together. In a small bowl or liquid measuring cup, combine yogurt and fresh juice. Add 1/3 of the flour mixture to the mixing bowl and blend briefly, followed by half of the yogurt mix. Continue to alternate flour and yogurt, ending with dry ingredients. Blend just until combined. Pour batter into prepared pan and bake for 50-60 minutes, until golden brown and knife inserted in center comes out clean. Place on a cooling rack and allow to cool completely.
for the glaze:
Whisk together powdered sugar, lime zest, and lime juice. Drizzle over cooled cake.
Serve immediately. This cake can be kept at room temperature for several days.