1
Preheat oven at 375 F.
2
Trace bottom of cake pan that you will using on wax paper then cut out.
3
Spray cake pan (or cupcake/muffin tin) with non-stick spray; place wax paper inside.
4
Whisk together the dry ingredients - flour, baking powder, salt, poppy seeds and zest in a large bowl.
5
Beat butter and sugar in separate bowl, at a medium speed for about 2-3 minutes, until pale & fluffy.
6
Beat in eggs, one at a time, until combined.
7
Reduce speed to low and add dry mix until combined.
8
Transfer batter to cake pan, smoothing out the top with a spatula.
9
Place in middle rack of oven and bake for about 30 minutes; until wooden pick comes out clean (check in the center) and top is golden brown.
10
Once done, cool cake in pan for about 10 minutes. Remove from pan onto wire rack and allow to cool for another 10 minutes.
Meanwhile you're waiting for the cake to cool...
ºPeel grapefruit carefully, then section. Don't know how? Check out this video.
ºSet aside the grapefruit wedges for later use.
ºNow proceed to make glaze.
Glaze
1
In a bowl, whisk together confectioner's sugar, lemon and grapefruit juice until smooth. Note: If glaze is a bit runny, add a bit more sugar.
2
Pour glaze over cake, spread with spatula.
3
Let sit for 15 minutes OR for best results cover in plastic wrap and store in fridge overnight.
4
Store in fridge if not being consumed immediately.