Grapefruit and marmalade cake

Embrace the zingy tartness of citrus with this gorgeous grapefruit and marmalade cake recipe. Drizzled in a tangy glaze, this moreish cake is perfectly indulgent without being too sweet

By Sophie Gray
  • 1 hr 10 mins cooking
  • Serves 10
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This recipe first appeared in Food magazine.
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  • 170 gram butter, softened
  • 1 1/4 cup sugar
  • 2 tablespoon grapefruit zest
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup grapefruit juice
  • 1/4 cup citrus marmalade
  • 2 1/4 cup plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
Citrus glaze
  • 2 tablespoon grapefruit juice
  • 1 tablespoon citrus marmalade
  • 1 1/2 cup icing sugar


  • 1
    Preheat oven to 180°C. Grease and line the base of a 20cm loose-bottom cake tin or ring tin, or grease a silicone bundt tin.
  • 2
    Beat the butter in a mixer until fluffy. Add the sugar and grapefruit zest and mix until light. Beat in the eggs, one at a time; don’t worry if the mixture splits. Reduce the speed and beat in the sour cream, grapefruit juice and marmalade.
  • 3
    Add the flour, baking powder, soda and salt, and mix to a smooth batter.
  • 4
    Pour into the prepared tin and bake for 55-60 minutes, until the cake is golden and springy. Remove from tin and cool on a rack.
  • 5
    Make the citrus glaze (see below). Spread the glaze over the warm cake and allow the cake to cool before slicing.
Citrus glaze
  • 6
    Combine the juice and marmalade and stir into the icing sugar.


  • Any citrus marmalade can be used. If it is very chunky you may wish to sieve it before adding to the glaze. - Use a citrus syrup instead of making the glaze, or simply dust with icing sugar.