i’m seriously just overdosing you all with citrus recipes because let’s face it, we all need this in our lives right now. last weekend it was a balmy 13 degrees in the city; i walked around kenzington with this huge smile on my face, i bought fresh fish from the cutest portuguese fish market, and then bbq’d – and it was a perfect day. fast forward 3 days and i’m standing in the middle of a blizzard with wet feet cursing how bipolar this weather is.
this is why we need all of the citrus we can take and then more. i’ve shared salads and drinks and pies, and i’m gonna keep it coming until it actually feels like spring for AT LEAST 4 consecutive days. also, google told me that citrus will abolish my cellulite so hey, i’m jumping on that bandwagon (do you think it will still minimize cellulite if we eat it in cake? yes. the answer is yes).
super moist with a soft grapefruit flavour, this is a fun take on the classic lemon poppy seed loaf. it’s simple to make and a perfectly responsible way to spend a sunday afternoon and makes for delicious snacks for the rest of the week – and then maybe by the time you’re done eating this cake it will be SPRING! (wishful thinking).
grapefruit poppy seed cake
*recipe adapted from bon appetit
nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt, plus more
1 tablespoon finely grated grapefruit zest
3/4 cup granulated sugar
2 large eggs, room temperature
1/3 cup sunflower oil
1 teaspoon vanilla extract
1 tablespoon poppy seeds
3/4 cup plus 1 tablespoon greek yogurt (i used vanilla but plain works perfectly as well. if using vanilla, no need to omit the extract above)
•preheat oven to 350° and line loaf pan with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray.
•whisk flour, baking powder, salt in a medium bowl. using your fingers, work grapefruit zest into granulated sugar in the bowl of the stand mixer until sugar starts to clump and mixture is very fragrant, about 1 minute.
•add oil, and cream until smooth then add eggs, one at a time, then vanilla and beat 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. gently mix in remaining dry ingredients followed by 5 tablespoons of grapefruit juice and the poppy seeds. pour into prepared pan.
•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 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, a splash of grapefruit juice and 1 tablespoon yogurt and a pinch of salt in a medium bowl until smooth and drizzle over cake. let set completely before cutting. keeps on the counter for up to a week.