"Here’s hoping your spring forward Sunday includes a slice of this heavenly grapefruit poppyseed cake and a nice long nap. I can’t help with the nap, but I can help with the recipe for this easy and super delicious quick bread. Citrus season isn’t over till it’s over friends so grab the recipe below and get baking!"
Grapefruit Poppyseed Loaf
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Prep time: 20mins
Cook time: 50mins
Serves or Makes: 6-8
Recipe Card
ingredients
For the Cake
- 1/3 cup canola oil
- 1 cup plus 1 tablespoon granulated sugar
- 3 large eggs, room temperature
- 1 1/2 tablespoons grapefruit zest
- 4 tablespoons grapefruit juice
- 1 1/2 teaspoons vanilla
- 1 1/2 cups plus 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking soda
- 1 1/2 tablespoon poppy seeds
- 1/2 cup greek yogurt, room temperature
ingredients
For the Glaze
- 1 cup confectioner's sugar, sifted
- 3-4 tablespoons whole milk
- 4 tablespoons grapefruit juice, or blood orange juice
- 1 tablespoon unsalted butter, melted
- Pinch of salt
Method
Step 1
Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with nonstick baking spray and line bottom and sides with parchment paper.
Step 2
In the bowl of a stand mixer, mix vegetable oil and sugar until well combined, about 2 minutes.
Step 3
Add eggs, one at a time.
Step 4
Add grapefruit zest, juice and vanilla. Mix well.
Step 5
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Step 6
Slowly add flour mixture to the egg mixture, alternating with the Greek yogurt in three batches.
Step 7
Using a wooden spoon or spatula, gently fold in poppy seeds, do not over mix.
Step 8
Pour batter into prepared pan and bake for 45-50 minutes until golden brown and toothpick comes out clean.
Step 9
Cool completely before adding glaze. To make glaze, add confectioner’s sugar, milk, melted butter, and citrus juice to a small bowl. Stir to combine, adding more milk or sugar until desired consistency is reached. Pour over cooled cake.