Grapefruit Poppyseed Loaf Cake

Preheat the oven to 350 F. Grease an 8-½-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.