A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Recipe information
Yield
Makes one 8½x4½" loaf
Ingredients
1½
2
¾
1
1
2
⅓
1
¾
8
1
½
Preparation
Step 1
Preheat oven to 350°. Line an 8½x4½" loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and ¾ tsp. salt in a medium bowl.
Step 2
Using your fingers, work grapefruit zest into granulated 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 ¾ cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
Step 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 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
Step 4
Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. 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.
Step 5
Do Ahead: Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.
Nutrition Per Serving
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Reviews (10)
Back to TopSO UNDERRATED! I made this on a weeknight with a few substitutes. No grapefruit so used lemon and clementine zest and juice, and used fat-free skyr instead of Greek yogurt. Upped the quantity of yogurt to 1 whole cup. Also used poppyseed butter instead of whole seeds — gamechanger! I didn’t want to make the glaze, but the cake turned out tender and moist after 50 minutes in the oven. My family is fighting for the last slice as I write.
Anonymous
Zurich, Switzerland
1/13/2019
turned out great! and extremely easy to make!
bees???
5/1/2019
Made with clementines instead of grapefruit. It's what I had. Tuned out well. My glaze was too thin.
Anonymous
Honolulu HI
6/16/2019
The loaf cooked a little bit quicker than the recipe recommended. Also, the glaze was way way way way too thin! Such a bummer. Tried to thicken it over and over again, and ended up ruining the recipe. The loaf was still delicious and going to store it overnight tightly so it moistens, but yeah.
Anonymous
San Francisco, CA
7/22/2019
I've made this loaf twice now and I love it! I agree that the loaf takes about 5 minutes less time to bake than suggested. A note on the icing for the people who said their's was too thin- the first time I made the loaf I didn't pack the half cup of powdered sugar, the second time I did. The first time it was too runny as well, but given how little liquid goes into the frosting, it makes sense that such a perhaps otherwise insignificant move actually really changes the consistency of the frosting. So yeah, maybe give that a try!
Anonymous
california
7/18/2020
Have made this recipe a few times and I have always enjoyed it. I have made it with different citrus as well. I love the grapefruit recommendation (such an underrated citrus) but today I made with a mix of tangerine and lemon (reducing the sugar by a few tablespoons since the tangerines were very ripe and sweet) and it may be my new favorite. Agree to check on the loaf at 40 minutes. This makes a smaller loaf than many recipes I use for the same size loaf pan. I recommend adding the liquids to the glaze slowly. That way you can achieve the thickness you'd prefer.
Lou
12/19/2020
This recipe reminded me of Claire's almond poppy seed bundt from Dessert Person. I actually prefer this one because of the citrus versus almond. I added about a 1/2 tsp of orange blossom water to the batter to increase the citrus-y punch. Also, I used grapefruit juice in the glaze instead of water. Super delicious!
Emily
New Orleans, LA
1/5/2022