Grapefruit Yogurt Poppy Seed Loaf

Winter would just feel too hard without one things: citrus.  Well, winter would also feel hard without Mardi Gras but that’s just us, down here, living our truths.   

There’s an order to things in the world.  As the holidays come to a close, as we pack up our ornaments and lights and send the Christmas tree off to be recycled, as a chill and maybe a few anxieties settle into the new year – just when we need a bright light and a kick in the pants we are blessed with winter citrus.  Queen among these blessed fruits – the gorgeously pink grapefruit.  

Dreamy any which way. Particularly lovely when broiled with brown sugar.  Considered a diet tonic when enjoyed just a juice.  What can’t a grapefruit bring us?  This latest rendition : a loaf of a cake. Simple and sweet and poppy seeded. 

Every cake that comes out of a loaf pan I consider an everyday cake – the kind of cake you can eat at any time of day, everysingleday.  Actually, I feel that way about every cake, no matter the shape but it’s an especially slippery slope when cakes are loafed. It’s science. 

We’ll start by coaxing as much sweet, bright, and bitter grapefruit flavor out of the fruit.  It starts with zest and granulated sugar.  The oils in the zest will add so much grapefruit essence to this cake.  

Run the zest into the sugar.  We’ll know it’s worked when the entire bowl is fragrant and the sugar begins to clump together thanks to the oils.  

Whip in the eggs.  

This is when it gets velvety.  

You can whip by hand, with a whisk and a little elbow grease OR you can use a set of electric hand beaters. Whatever feels easy for you.  

Add melted butter to the sugar and egg mixture.  

Beat to emulsify and add a splash of vanilla extract.  

In a little bb bowl whisk together flour, baking powder, baking soda, and salt.  

We’ll mix half of the dry ingredients into the creamy butter, sugar and egg mixture.  

Whip until juuuust incorporated. 

Time for yogurt.  Thick whole milk Greek yogurt.  The good stuff.  

Add a few tablespoons of fresh squeezed grapefruit juice to the mixture to kick up the flavor. 

Whip until smooth.  You’ll know it’s right because the batter will become increasingly irresistible. 

The last of the dry ingredients along with a tablespoon of poppy seeds.  

I think this loaf bakes up best in a pan slightly shorter and more narrow than a 9×5-inch pan.  This pan is 8 1/2 x 4 1/2-inch pan. I filled the cake until the batter to 2/3 of the way full.   

I know a 9×5-inch pan is more standard and makes for a very lovely loaf so please feel free to bake your heart out in that pan!

Bake to golden and risen, until the kitchen smells like an actual dream come true – usually about an hour in the oven. 

Cool to room temperature and glaze with a thick grapefruit yogurt frosting.  

Sprinkle happily with more poppy seeds just after glazing so they stick. 

The cake is tender and poppy seed spotted. The simplicity is what makes it so satisfying.  Sweet and grapefruit.  Sliced thick and appropriate with both morning coffee and afternoon tea.  It’s the sort of cake you wish were always on the counter and ready this time of year – as though grapefruits could just flip themselves into this cake with the blink of an eye.  

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