For Cake

1. Preheat oven to 350 degrees.
2. Spray a 9 x 5 inch loaf pan with non-stick baking spray and line with parchment paper. Leave 1-2 inches of parchment hanging off the short sides of the pan for easy removal of the loaf.
3. In the bowl of a stand mixer, combine oil and sugar on medium low speed until well incorporated, about 2 minutes.
4. Add eggs, one at a time until combined.
5. Add grapefruit zest, juice, and vanilla. Mix well.
6. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
7. Slowly add the flour mixture to the egg and sugar mixture, alternating with the yogurt in three batches. Begin and end with the flour.
8. Mix only until a few streaks of flour remain. Do not over mix.
9. Using a wooden spoon or spatula, gently fold in the poppy seeds, being careful not to over mix the batter.
10. Pour the batter into the prepared pan and bake for 45-50 minutes or until golden brown. A toothpick inserted into the center of the cake should come out clean or with only a few crumbs remaining.
11. Cool completely on a wire rack before adding the glaze.

For Glaze

1. Add confectioner’s sugar, milk, melted butter and citrus juice of your choosing to a medium bowl. Stir with a whisk to combine well. The glaze should be thick, but pourable. If too thin, add more confectioner’s sugar. If too thick, add more milk one tablespoon at a time.
2. Pour over cooled cake and allow a few minutes for the glaze to set before slicing.