Glazed Grapefruit Poppy Seed Cake
- 1 cup butter1 cup butter
- 2 cups sugar
- 3 eggs
- 3 cups flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 ½ tablespoons Texas Rio Star Grapefruit peel, divided
- 2 tablespoons Texas Rio Star Grapefruit juice
- 2 tablespoons poppy seed
For Drizzle:
- 1 ½ cups confectioners' sugar
- ¼ cup fresh Texas Rio Star Grapefruit juice
Preheat over to 350° F. Grease a 10-inch tube or bundt pan.
In large mixing bowl, combine butter and sugar; beat until fluffy. Add eggs one a time, beating well after each addition. Stir in flour mixture with baking soda and salt, alternately with buttermilk. Add 1 ½ tablespoons peel and juice.
Pour into prepared pan. Bake 1 hour or until cake tester comes out clean. Cool cake in pan 10 minutes on wire rack. Remove cake onto wire rack and cool completely. Meanwhile, combine confectioners? sugar and juice; stir until smooth. Drizzle on cooled cake. Sprinkle with remaining peel.
Makes 10-12 servings.