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This grapefruit poppy seed cake made with Greek yogurt is jam-packed with flavor and simple to make. It’s drizzled with a simple, creamy, tangy, sweet vanilla glaze!
This grapefruit poppy seed cake is the perfect winter citrus cake! It’s made right in a loaf pan with Greek yogurt, lots of citrus zest, and a delicious vanilla glaze.
Talk about delicious!
Now, this is more of a dessert-style loaf cake, but I’m not going to lie and say I haven’t enjoyed this in the morning with a cup of coffee. I love a sweet bite in the morning.
I’m using ruby red grapefruit for this cake because it has the best sweet and tart flavor. Since I’m using the juice and zest from the grapefruit, you’ll want to buy a fresh one at the store before making it.
Now, when it comes to Greek yogurt, I would use what you have on hand as long as it’s either plain, honey, or vanilla. I typically use 0% fat plain Greek yogurt because that is what I keep on hand the most.
If you’re more of a grapefruit-in-your-drink person, you’re in luck! I have several delicious libations you should try my Grapefruit Paloma, Grapefruit Gin Fizz, Grapefruit Campari Cocktail, and Fresh Grapefruit Margarita.
Ingredients needed
- All-purpose flour
- Baking powder
- Kosher salt
- Granulated sugar
- Grapefruit zest
- Eggs
- Vegetable oil
- Vanilla bean paste
- Plain Greek yogurt
- Grapefruit juice
- Poppy seeds
- Powdered sugar
How to make grapefruit poppy seed cake
I love making citrus cakes because they’re the perfect wintertime dessert! I also love using poppy seeds because I love the texture they bring to soft loaf cakes like this grapefruit poppy seed cake.
- Whisk together flour, baking powder, and kosher salt.
- In another bowl, combine the sugar and grapefruit zest. This helps distribute the oils in the zest, which flavors the sugar.
- Add eggs, oil, and vanilla bean paste to the sugar mixture and mix at high speed for 4 minutes until it is light in color.
- Mix in half the flour and Greek yogurt and combine.
- Add the rest of the flour, grapefruit juice, and poppy seed, and mix until combined.
- Pour into your prepared pan and bake until fully cooked in the center.
- Poke small holes in the top of the cake with a toothpick and brush on the remaining grapefruit juice.
- Let cool and cover with a glaze made from powdered sugar, Greek yogurt, grapefruit juice, and vanilla extract.
Substitutions and Adaptations
- You can turn this loaf cake into muffins by lining a muffin tray with cupcake liners (or spray with non-stick spray), filling each muffin tin 3/4 of the way, and baking for 20 minutes.
- Swap out the grapefruit zest and juice with lemon, lime, or orange zest and juice. This will change the cake’s flavor, but it’s an easy adaptation, so you can use what you have on hand.
- Use vanilla Greek yogurt to add more vanilla flavor.
- Vanilla extract can be used in place of vanilla bean paste.
My Pro Tips
Grapefruit Poppy Seed Cake Tips
- When zesting your fruit, ensure that you only zest the colored part of the skin. If you zest in the white pith, it will taste bitter.
- You can freeze this unglazed cake for up to 3 months. Wrap it in foil and store it in a freezer-safe zip-top bag.
- Use a long, skinny toothpick to poke your cake after baking.
More loaf cake recipes
Grapefruit Poppy Seed Cake
Ingredients
For cake:
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 3 tablespoons grapefruit zest, about 1 grapefruit
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla bean paste
- ¾ cups plain Greek yogurt
- 8 tablespoons grapefruit juice, divided
- 2 tablespoons poppy seeds
For glaze:
- 1/2 cup powdered sugar
- 1 tablespoon Greek yogurt
- 2 teaspoons grapefruit juice, more may be needed
- ½ teaspoon vanilla extract
Instructions
For cake:
- Preheat oven to 350 degrees F and line an 8×4 loaf pan with parchment paper, set aside.
- In a medium sized bowl whisk together flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, add sugar and grapefruit zest. Work together with your fingers until the sugar is fragrant.
- To the sugar, add eggs, vegetable oil and vanilla bean paste. Mix for 4 minutes until thick and light in color.
- With the mixer on low, add half of the dry ingredients and mix until combined.
- Add in Greek yogurt and mix until it comes together.
- Add the remaining dry ingredients with 5 tablespoons of grapefruit juice and poppy seeds. Mix just until the batter comes together and is fully incorporated.
- Add batter to the prepared loaf pan and bake for 50-60 minutes or until the cake is golden brown and a tester inserted into the center comes out clean.
- Using a long toothpick poke holes into the cake and brush the remaining grapefruit juice over the cake.
- Let sit for 15 minutes, remove cake (by lifting up the parchment paper) out of the loaf pan and set on a cake rack. Carefully remove the parchment paper from the sides of the cake and let cool completely.
- Once the cake has cooled drizzle the top with Greek yogurt glaze and a sprinkling of poppy seeds if desired.
For glaze:
- Whisk together all ingredients until you reach your desired consistency. If it’s too thick add more grapefruit juice if it’s too thin add more powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a seriously gorgeous loaf of bread!
I love grapefruits! I need to try baking with it after seeing this loaf of bread!