Pink Grapefruit & Thyme Drizzle Cake

Loaf cakes are my favourite to make at the moment, as they’re so easy to slice up and take to work (they satisfy the 4pm munchies perfectly). For a long time I stuck mostly to the classic lemon drizzle, or the banana, pecan and cacao loaf as a one-off, but recently I started to experiment.

This recipe is a result of that. The heady, aromatic fragrance of the pink grapefruit is an instant mood-lift, while the thyme acts to subtly balance its sweetness. It also makes your house smell amazing.


– 100g butter, softened
– 150g caster sugar, plus 3 tbsp for the drizzle
– 2 eggs
– 1 pink grapefruit
– 150g self-raising flour
– 4 tbsp milk
– 1 tbsp fresh thyme leaves, plus extra sprigs to decorate

1. Preheat the oven to 180°C, and grease and line a 1lb loaf tin. In a mixing bowl, cream the butter and sugar until pale and fluffy, then beat in the eggs, one at a time.

2. Zest the grapefruit and add to the mixture, reserving a few strands for decoration. Fold in the flour. Stir in the milk and thyme leaves, then pour the mixture into the prepared tin. Bake for 50-60 minutes, until risen, golden and springy to the touch.

3. While the cake is still warm, mix the juice from half the grapefruit with the 3 tbsp caster sugar. Prick the cake all over using a cocktail stick, then drizzle over the juice mixture. Allow to cool in the tin before removing, then scatter over the remaining thyme sprigs and grapefruit zest.



Tip: If you’d prefer a classic lemon drizzle cake, simply omit the thyme and use a lemon in place of the grapefruit. Use the juice from the whole lemon to make the drizzle.


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