This simple grapefruit poppyseed loaf cake is a tender and moist cake, made with both grapefruit juice and zest for an incredibly fragrant flavor. You’ll find yourself coming back for more and more!
GRAPEFRUIT POPPYSEED LOAF CAKE
I grew up in California, so citrus was always in abundance there, and grapefruit has always been a fruit I look forward to in the winter months. While they are somewhat of a pain to eat alone, the crisp tart flavor of the juice is so good I knew I needed to create some type of loaf cake with it. And then if you’re doing something citrus poppyseeds always feel like a must.
WHY YOU’LL LOVE THIS
SWEET & TART- The mixture of sugar and grapefruit juice give such a perfect balance of flavors.
NO MIXER REQUIRED- All you need is two bowls to make this loaf cake, coming together so quick!
LIGHT & REFRESHING- This cake is made with greek yogurt and just a little bit of oil leaving it so light and tender with such a refreshing taste from the bit of grapefruit juice.
INGREDIENTS NEEDED
- Flour
- Baking Powder
- Salt
- Grapefruit, juice and zest
- Sugar
- Eggs
- Oil
- Vanilla
- Greek Yogurt
- Poppyseeds
- Powdered Sugar
STEP-BY-STEP INSTRUCTIONS
Preheat the oven to 350 F. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
In a medium bowl, combine the flour, baking powder and salt. Set aside
In a large mixing bowl, rub the grapefruit zest into the granulated sugar until it is very fragrant. Add eggs, oil and vanilla and mix again until well combined.
Add half the dry ingredients followed by the Greek yogurt and 5 tablespoons grapefruit juice. Fold in the remaining dry ingredients and poppy seeds.
Pour batter into prepared loaf pan. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 50-60 minutes.
While cake is baking prepare the syrup. Combine grapefruit juice and sugar in a small saucepan. Cook over medium heat until sugar is completely dissolved. Set aside until cake is done baking.
When cake is done, poke holes into the cake and pour or brush syrup over the top. It will feel like a lot of liquid, but the cake will absorb it as it cools.
When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.
In a small bowl, whisk together powdered sugar with 1 tablespoon grapefruit juice. Drizzle the glaze over the loaf and sprinkle with poppy seeds. Let the glaze set for 30 minutes before serving.
FAQ’S
WHAT TYPE OF GREEK YOGURT TO USE: I use plain low-fat Greek yogurt. You can use non fat or full fat instead. Vanilla, would work well also.
HOW SHOULD THE CAKE BE STORED: Store cake in an air tight container to keep fresh. Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
CAN MUFFINS BE MADE INSTEAD: YES! If making into muffins instead bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
ZESTING YOUR GRAPEFRUIT: Make sure you only grate the colorful rosy/yellow part as the white part is very bitter. Since we’re using both the juice and the zest, zest the grapefruit first, then cut the grapefruit in half and juice it.
OTHER RECIPES TO TRY IN A LOAF PAN
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Grapefruit Poppyseed Loaf Cake
Ingredients
Cake:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¾ tsp salt
- 1 tbsp grapefruit zest
- 1 cup granulated sugar
- 2 large eggs room temp
- ½ cup vegetable oil
- 1 tsp vanilla
- ¾ cup greek yogurt, I used plain low-fat room temp
- 5 tbsp freshly squeezed grapefruit juice strained
- 1 tbsp poppyseeds
Grapefruit Syrup:
- ¼ cup granulated sugar
- 4 tbsp freshly squeezed grapefruit juice strained
Glaze:
- ½ cup powdered sugar
- 1 tbsp freshly squeezed grapefruit juice strained
Instructions
- Preheat the oven to 350 F. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder and salt. Set aside
- In a large mixing bowl, rub the grapefruit zest into the granulated sugar until it is very fragrant. Add eggs, oil and vanilla and mix again until well combined.
- Add half the dry ingredients followed by the Greek yogurt and 5 tablespoons grapefruit juice. Fold in the remaining dry ingredients and poppy seeds.
- Pour batter into prepared loaf pan. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 50-60 minutes.
- While cake is baking prepare the syrup. Combine grapefruit juice and sugar in a small saucepan. Cook over medium heat until sugar is completely dissolved. Set aside until cake is done baking.
- When cake is done, poke holes into the cake and pour or brush syrup over the top. It will feel like a lot of liquid, but the cake will absorb it as it cools.
- When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.
- In a small bowl, whisk together powdered sugar with 1 tablespoon grapefruit juice. Drizzle the glaze over the loaf and sprinkle with poppy seeds. Let the glaze set for 30 minutes before serving.
This recipe is SO yummy!! I’m so glad I doubled it because it didn’t stick around in my kitchen very long.
The grapefruit gives it just enough citrus and the syrup that gets soaked in, is oh so very tasty!!
Definitely going to keep this recipe on repeat!
Thank you so much Rachel! I’m so glad that you loved it too!
This bread is awesome! I love any kind of citrus loaf, but had never tried grapefruit before. The bread came together easily and was a huge hit at my job.
I’m so glad! I love citrus loaves also!