A delicious anytime quick bread with a bright, citrus flavor and a tender crumb. This grapefruit poppy seed cake is a cinch to whip up and makes a delightful treat for breakfast or dessert.
- 1/3 cup vegetable oil (I use canola oil)
- 1 cup plus 1 TBSP granulated sugar
- 3 large eggs, room temperature
- 1 1/2 TBSP grapefruit zest
- 4 TBSP grapefruit juice
- 1 1/2 tsp vanilla
- 1 1/2 cups plus 2 TBSP all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 TBSP poppyseeds
- 1/2 cup plain full fat greek yogurt, room temperature
- 1 cup confectioner’s sugar, sifted
- 3–4 TBSP whole milk
- 4 TBSP grapefruit or blood orange juice
- 1 TBSP unsalted butter, melted
- pinch of salt
- Preheat oven to 350 degrees.
- 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.
- In the bowl of a stand mixer, combine oil and sugar on medium low speed until well incorporated, about 2 minutes.
- Add eggs, one at a time until combined.
- Add grapefruit zest, juice, and vanilla. Mix well.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Slowly add the flour mixture to the egg and sugar mixture, alternating with the yogurt in three batches. Begin and end with the flour.
- Mix only until a few streaks of flour remain. Do not over mix.
- Using a wooden spoon or spatula, gently fold in the poppy seeds, being careful not to over mix the batter.
- 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.
- Cool completely on a wire rack before adding the glaze.
- 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.
- Pour over cooled cake and allow a few minutes for the glaze to set before slicing.