Swap lemon for grapefruit to put a seasonal spin on this drizzle cake. The sugary crust gives a wonderful texture to the golden loaf.
1. Heat the oven to 180C/fan 160C/gas 4 and butter and line a 900g loaf tin with a long strip of baking paper. Tip the butter, sugar and grapefruit zest into a large bowl and use electric beaters to whisk for 5 minutes until really light and fluffy. Add the eggs, one at a time, whisking well between each addition. Stir through the flour, almonds, baking powder and ½ tsp of fine sea salt, and mix everything until evenly combined. Scrape into the prepared tin, level the top and bake for 40-45 minutes or until a skewer poked into the middle comes out clean.
2. Use the same skewer to poke holes all over the surface of the cake as soon as it comes out of the oven. Mix together the grapefruit juice, lemon juice and the granulated sugar, then spoon all over the hot cake in the tin. Leave to cool completely in the tin until a sugar crust has formed. Remove from the tin and slice to serve.