This loaf cake offers all the comforts of fall, while still honoring the citrus flavors of summer. The nutty and floral textures from Mendocino Spices Blue Poppy Seeds are the perfect accent to the grapefruit.
Nonstick baking spray
1 ½ cups all-purpose flour
2 tsp baking powder
¾ tsp kosher salt, plus more
2 tbsp grapefruit zest
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup butter, unsalted, melted
2 tsp vanilla extract
¾ cup plus 2 tbsp plain Greek yogurt
20 tbsp + 3 tbsp grapefruit juice, divided
1 tbsp Mendocino Spices Blue Poppy Seeds, plus more for garnish
1 cup powdered sugar
Yields one 8 ½ x 4 1/2 “ loaf
-Preheat oven to 350 degrees F. Line an 8 ½ x 4 1/2 “ 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 or a food processor, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump, and mixture is fragrant, about one minute.
-Add eggs, melted butter, and vanilla extract to grapefruit sugar and beat with electric mixer on high speed until light and thick, about 4 minutes.
-Reduce speed to low and mix in half of the flour mixture. Then mix in ¾ cup of Greek yogurt. Mix in the remaining flour mixture followed by the 20 tbsp of grapefruit juice and 1 tbsp of Mendocino Spices poppy seeds.
-Scrape batter into prepared pan and smooth top. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 45-50 minutes.
-Once you remove the cake from the pan, poke holes in the top and the sides of the cake with a fork and brush remaining 3 tbsp of grapefruit juice over top.
-While the cake is cooling, prepare the yogurt glaze. Wisk powdered sugar, remaining 2 tbsp Greek yogurt, 2 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.