Grapefruit Poppyseed Loaf Cake
Moist, tender and buttery loaf cake with grapefruit zest and poppyseeds, topped with a sweet and tangy grapefruit glaze
Ingredients
Grapefruit Poppyseed Loaf Cake
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (198g) granulated sugar
- 1 heaping tablespoon grapefruit zest
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ⅔ cups (200g) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 tablespoon poppyseeds
- ½ cup (114g) whole milk, room temperature
Grapefruit Glaze
- 1 cup (114g) confectioner's sugar
- ¼ cup fresh grapefruit juice
Instructions
Make the grapefruit poppyseed loaf cake.
- Preheat the oven to 350F. Spray a 8.5 x 4.5 or 9 x 5 pan with baking spray. Or, butter the pan, sprinkle with flour, and tap out the excess flour over the sink.
- In a medium bowl, whisk together the 1 ⅔ cups of flour, baking powder, salt, and poppyseeds. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and grapefruit zest on medium-high speed until light and fluffy, about 3-5 minutes.
- Add the vanilla. Add the eggs one at a time, scraping the bowl after each one has been added.
- With the mixer on low speed, add the flour mixture to the batter in the three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the pan and bake 45-55 minutes or until a toothpick stuck in the loaf comes out with few moist crumbs, but no wet batter.
- Cool the loaf in the pan for 15 minutes on a cooling rack. Remove the loaf from the pan and place on the cooling rack to continue cooling.
Make the grapefruit glaze.
- In a small bowl, whisk together the confectioner's sugar and grapefruit juice until thickened and well combined.
- Pour or drizzle the glaze over the cooled loaf cake. Top with grapefruit segments, slice and serve.
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