Grapefruit Poppy Seed Loaf Cake

This recipe for Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze is suggested as a “breakfast cake” which is refreshingly honest. It is a cake, not a bread, and it is delicious anytime of day (breakfast included). It drives me crazy when a dense, sugary batter is called a bread just because it is baked in a loaf pan (I’m looking at your banana bread and zucchini bread)…it’s CAKE! I mean, everyone loves cake so let’s call it what it is. We baked this one up and enjoyed it after school but I’m certain a slice in the early morning or after dinner would be just as special.

I often cook and bake with lemon zest but forgot how delicious grapefruit is – I am making a point to include the ruby red fruit in more of our baking projects. And eggs…lots of eggs.

Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze (adapted from Bon Appetit)

makes one loaf

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon kosher salt, plus more

1 tablespoon finely grated grapefruit zest

1 cup coconut sugar

2 large eggs, room temperature

1/3 cup canola oil

1 teaspoon pure vanilla extract

3/4 cup plus 1 tablespoon plain Greek yogurt

8 tablespoons fresh grapefruit juice

1 tablespoon poppy seeds, plus more for sprinkling

1/2 cup powdered sugar

1. Preheat oven to 350. Line a loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 teaspoon salt in a medium bowl.

2. Using your fingers, work grapefruit zest into coconut sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds. Scrape batter into prepared pan and smooth top.

3. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 tablespoons grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to life cake out of pan and onto rack. Remove parchment and let cool completely.

4. Whisk powdered sugar, remaining 1 tablespoon yogurt, 1 teaspoon water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.

*Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.