Grapefruit Poppy Loaves Recipes

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GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE



Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze image

A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.

Provided by Claire Saffitz

Categories     Bon Appétit     Cake     Grapefruit     Winter     Poppy     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 8 1/2-by-4 1/2-inch loaf

Number Of Ingredients 13

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt, plus more
1 tablespoon finely grated grapefruit zest
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon plain Greek yogurt
8 tablespoons fresh grapefruit juice, divided
1 tablespoon poppy seeds, plus more for sprinkling
1/2 cup powdered sugar

Steps:

  • Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
  • 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 3/4 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.
  • Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 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.
  • 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.
  • Do Ahead
  • Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.

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  • Preheat the oven to 350 degrees. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray and line with parchment paper.
  • In a medium bowl, combine the flour, baking powder and salt. In a large bowl, rub the grapefruit zest into the granulated sugar until it is very fragrant.
  • Use an electric mixer on high speed to beat in the eggs, oil and vanilla until pale and thick, about 4 minutes. On low speed, add half the dry ingredients followed by the Greek yogurt and 5 tablespoons grapefruit juice. Fold in the remaining dry ingredients and poppy seeds. Transfer the batter to the prepared baking pan, smoothing into an even layer.
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