Zingy pink grapefruit and orange loaf cake recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 900g loaf tin with a little butter and line with baking paper.
2. Beat the butter and sugar with an electric whisk for 6-8 mins, until combined. Add the eggs, 1 at a time, beating well after each addition. Sift over the flour and baking powder and fold through, along with the salt. Gently fold through the soured cream and a third of the grapefruit and orange zests. Scrape into the tin, level out with the back of a spoon and bake in the centre of the oven for 50-55 mins, until golden, well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins.
3. Meanwhile, make the syrup. Add the sugar and 100ml of the orange and grapefruit juices to a small pan and heat gently, until the sugar has dissolved. Increase the heat and simmer for 1 min. Pierce the cake all over with a skewer, pour over the syrup and leave to cool for 10 mins. Transfer to a wire rack to cool completely.
4. To make the icing, beat the butter until light and fluffy. Beat in 1 tbsp of the remaining orange and grapefruit juice, followed by half the icing sugar. Once incorporated, add the remaining icing sugar and beat until smooth and light. With your whisk on the lowest setting, beat in the cream cheese until just combined (overmixing will make it runny). Stir through 1 tsp of the zests, spread over the top of cooled cake. Dot over the lemon curd and gently marble through the icing, to create a rippled effect, then sprinkle with remaining zest. Hold the grapefruit peel by both ends and twist, then place onto the cake.

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