Nici Wickes: Grapefruit Tea Cake

A tea cake is usually light textured, but moist, not overly sweet, and it’s usuially a simply flavored cake. Grapefruit makes a nice change from the other citrus,like lemon and orange.
¾ cup caster sugar
Zest from one grapefruit
120g soft butter
2 large eggs
½ cup sour cream
¼ cup fresh grapefruit juice
1 ½ cups plain flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cardamom
 
For the glaze:
1 cup icing sugar
1 tsp grapefruit zest
1-2 teaspoons grapefruit juice
1. Heat oven to 180 C. Grease and line a 20-23cm square cake tin.
2. Blitz sugar with zest until mixed, or rub together sugar and zest by hand. This stage extracts lots of flavour from the zest. Cream together the butter and sugar mix until light and fluffy. Beat in the eggs one at a time.
3. Next bean in the sour cream and juice.
4. Add dry ingredients and mix until just combined. It will be a nice soft batter.
5. Scrape evenly in the prepared pan and bake for 30-35 minutes, until a skewer comes out with just a few moist crumbs attached.
6. Cool for 5 minutes and then carefully remove and set back a cooling rack to cool completely.
7. Mix together glaze ingredients and drizzle over cake to serve.