Grapefruit-Poppy Seed Loaf Cake with a Yogurt Glaze

What first drew my attention to this recipe was the caption cake for breakfast. Then I saw that it was an oil based batter with fresh grapefruit juice, zest and plain yogurt. We have grapefruits galore this time of year and they are not the everyday little plain ones, they are the huge pink juicy grapefruits and we are having a banner crop this year. Next thing I knew I was baking a cake.

This recipe is from the March 2016 "Bon appetite" magazine. In the beginning the recipe has you working grapefruit zest into the sugar using your finger-tips. Dorie Greenspan has a visiting cake that I have made before that has you doing the same thing but with lemon zest, love that method. Grapefruit juice, poppy seeds and plain yogurt is added to the mix. Then after the cake is removed from the oven; holes are poked in the top, (I used a toothpick) and then grapefruit juice is brushed over for even more moisture and flavor. This was a wonderful cake, next time I am going to use lemons instead. Will make notes back here when I do. Enjoy, have cake for breakfast.

Makes one 8” x 4” loaf.

Ingredients:

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 tablespoon grapefruit zest
1 cup sugar
2 large eggs, (room temperature)
1/3 cup vegetables oil (I used canola)
1 teaspoon vanilla extract
¾ cup for cake plus 1 tablespoon for glaze of plain Greek yogurt
8 tablespoons grapefruit juice (5 for cake batter, 3 for brushing on top of baked cake)
1 tablespoon poppy seeds
½ cup powdered sugar

To prepare:

Preheat oven to 350. Line loaf pan with parchment paper, lightly coat with non-stick spray.

In a medium-sized bowl whisk flour, baking powder and salt together, set aside. In a separate medium sized bowl add sugar, then grapefruit zest. Use tips of fingers to work zest into sugar until sugar starts to clump and you can smell the zest. Transfer sugar to mixing bowl. To this add eggs, oil and vanilla, beat on high until mixture thickens about 4 minutes. Reduce speed to low and then mix in half of the flour, then yogurt and the other half. Now add in 5 tablespoons of grapefruit juice and poppy seeds. Pour into prepared pan.

Bake until golden brown and toothpick comes out clean, about 45 to 55 minutes. Move pan to wire rack, then poke holes in the top of the loaf using a toothpick. Brush the rest (3 tablespoons) of grapefruit juice into the top. Then let set another 15 to 20 minutes and remove from pan. Remove parchment and let cool completely.

When ready to frost mix 1 tablespoon of the yogurt, 1 teaspoon of water and ½ cup of sifted powdered sugar together. Drizzle over the top of the cake until glaze has set.