Grapefruit Drizzle. Sounds different, right? It’s deliciously unique with a sweet but zesty spin, perfect for any occasion.
Ever heard of it before? I know I hadn’t. But one day, I was in the supermarket looking for some lemons for a lovely Lemon Drizzle and I came across some Grapefruits. The thought of Grapefruit Drizzle intrigued me, so instead of making a lemon version, I made this instead. It may sound odd, but once you try it, you won’t go back. The citrussy zing with the sweetness of the sugar and the drizzle is such a classic but with a twist.
Shopping List
Here’s your shopping list for this recipe:
- 200g softened butter
- 250g caster sugar (200g for the cake, 50g for the drizzle)
- 200g gluten free self-raising flour
- 4 medium eggs
- 1/2 tsp baking powder
- 2 grapefruits (2 zested for cake, 1 juiced for drizzle)
- 1/4 xantham gum – add only if your gluten free flour doesn’t already contain it
I use Doves Farm FREEE self raising flour from their gluten free range. You’re welcome to use another gluten free self raising flour if you prefer. Make sure your baking powder is gluten free too; most are, but not all, so it’s best to read the labels.
Can this recipe be made dairy free?
Yes, this can indeed be made dairy free. Just substitute the butter with a block of hard margarine such as Stork or Flora Plant Block Butter. Make sure it’s softened to make the recipe though! Let me know if you make this cake with any comments and pictures in the comments section.
Right then time to bake!
Gluten free Grapefruit Drizzle Loaf Cake
Equipment
- 1 2lb loaf tin
- 1 piece of greaseproof paper to line the loaf tin
Ingredients
- 200 g softened butter
- 200 g caster sugar
- 200 g gluten free self raising flour
- 4 medium eggs at room temperature
- 1/2 tsp baking powder
- 2 grapefruits zested
- 1/4 tsp xantham gum only add if flour doesn't already contain it
FOR THE DRIZZLE
- 1 grapefruit juiced
- 50 g caster sugar
Instructions
- Preheat the oven to 180℃/160℃ Fan and line your loaf tin with greaseproof paper.
- Beat the butter, grapefruit zest and sugar in a bowl for about 5 minutes or until pale, light and fluffy.
- Crack the eggs into a jug and pour in one by one whisking thoroughly between each addition.
- Mix the gluten free flour, baking powder, salt and xantham gum in a separate bowl.
- Gradually sieve the dry ingredients into the wet ingredients folding thoroughly between each addition.
- Scrape into the loaf tin and place in a preheated oven for about 45-50 minutes.
- When it's nearly finished cooking it's time to make your grapefruit drizzle.
- Remove the cake from the oven and to check if it's cooked, insert a skewer and if it comes out clean it's baked.
FOR THE DRIZZLE
- Heat the sugar and grapefruit juice on a low to medium heat and simmer for 4 minutes.
- Using a cocktail stick, poke holes into the warm cake and drizzle all of the liquid in.
- Leave to cool in the tin and enjoy!
Thank you for reading this post, if you can rate and share my recipe I would be very grape-ful. See what I did there?
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