Grapefruit Drizzle Loaf

Grapefruit brings a sunny, tang to this light and fluffy loaf cake, but of course you can use lemon, lime or orange if that’s what you’ve got to hand. I recommend using a handheld electric whisk to throw the batter together quickly, but a wooden spoon and plenty of elbow grease gives brilliant results, too. If making by hand, just cream the butter and sugar together first, before adding the eggs.

Makes 8 slices (900-g (2-lb) loaf cake)

Takes 10 minutes, plus 40 minutes baking time

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175 g (6 oz/2/3 cup) caster (superfine) sugar

175 g (6 oz/11/3 cups) self-raising flour

3/4 teaspoon baking powder

175 g (6 oz) butter (salted or unsalted), soft/at room temperature, plus extra for greasing

3 eggs

grated zest of 1/2 grapefruit (grate the zest on a Microplane or fine side of a box grater before juicing)

juice of 1 grapefruit

100 g (3. oz/scant . cup) granulated white sugar

First, preheat the oven to 180C fan (400F/gas 6) and line a 900-g (2-lb) loaf tin (pan) with a strip of baking paper placed widthways.

Using a handheld electric whisk, beat together the caster sugar, flour, baking powder, butter, eggs and grapefruit zest until smooth in a large mixing bowl.

Scrape the batter into the lined tin and bake in the preheated oven for 40 minutes, or until risen and golden brown. Remove the cake from the oven and leave to cool slightly.

Meanwhile, stir together the grapefruit juice and granulated white sugar in a small bowl for the syrup. While the sponge is still warm, using a skewer or tip of a sharp knife, gently poke 8 holes in the top of the cake while still in the tin and pour the syrup over. Leave to cool. Once cool, lift the cake out of the tin using the strip of baking paper and cut into slices.

Thanks to the grapefruit drizzle, this loaf cake keeps well in an airtight container for up to 2 days.

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Find this recipe and other delicious cake recipes in my Lazy Baking cookbook - signed copies available!