Grapefruit-Poppy Seed Loaf Cake
This cake is a half step away from a lemon poppy seed one, and is a nice subtle change from the classic. It's easy to make and lasts for days, thanks to the oil in the batter.
Recipe from Bon Appetit
Nonstick vegetable oil spray
1½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt, plus more
1 tablespoon finely grated grapefruit zest
1 cup granulated sugar
2 large eggs, room temperature
⅓ cup vegetable oil
1 teaspoon vanilla extract
¾ cup plus 1 tablespoon plain Greek yogurt
8 tablespoons fresh grapefruit juice, divided
1 tablespoon poppy seeds, plus more for sprinkling
½ cup powdered sugar
Preheat oven to 350°. Line an 8½x4½" loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and ¾ 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 ¾ 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, 50–60 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.