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Grapefruit Poppyseed Loaf Cake Recipe

Grapefruit Poppyseed Loaf Cake Recipe
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★★★★★

4.9 from 23 reviews

This Grapefruit Poppyseed Loaf Cake is a moist, flavorful treat perfect for breakfast or dessert. Packed with bright grapefruit zest and juice, crunchy poppyseeds, and a subtle vanilla undertone, this loaf cake offers a delightful balance of citrusy tang and sweet richness. Topped with a tangy grapefruit and cranberry glaze and optional candied ginger or rose petals, it’s an elegant yet simple recipe ideal for gatherings or a special snack.

Ingredients

Scale

For the Cake:

  • ¾ cup extra virgin olive oil
  • ½ cup Greek-style yogurt (non-dairy if needed)
  • 2 tablespoons poppyseeds
  • ¼ cup grapefruit juice (from about ½ large grapefruit)
  • ¾ cup unsweetened almond milk or soy milk
  • 1 cup organic raw sugar
  • 1–2 tablespoons grapefruit zest (optional)
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt

For the Icing:

  • ¾ cup powdered sugar
  • 1 tablespoon grapefruit juice
  • 1 tablespoon cranberry juice (for color; can be substituted with more grapefruit juice)

For Optional Topping:

  • Candied ginger
  • Dried culinary-grade rose petals

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly oil a standard loaf pan (8.5 x 4.5 x 2.5 inches) or line it with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the extra virgin olive oil, Greek-style yogurt, poppyseeds, grapefruit juice, unsweetened almond or soy milk, organic raw sugar, grapefruit zest (if using), and vanilla extract. Stir until thoroughly mixed.
  3. Combine Dry Ingredients: In a separate smaller bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents.
  4. Combine Wet and Dry: Carefully fold the dry ingredients into the wet mixture. Mix gently to ensure all flour is hydrated but avoid overmixing to keep the cake tender and light.
  5. Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 1 hour. Test doneness by inserting a knife into the center; it should come out clean without sticky crumbs.
  6. Cool the Cake: Allow the cake to cool completely in the pan before removing it to a wire rack or serving plate to prevent breakage.
  7. Prepare the Glaze: While the cake cools, whisk together the powdered sugar, grapefruit juice, and cranberry juice in a small bowl until smooth.
  8. Glaze and Garnish: Drizzle the glaze evenly over the cooled loaf. Optionally, sprinkle candied ginger and dried rose petals on top to add visual appeal and extra flavor notes.
  9. Store Properly: Cover the cake and keep it at room temperature. It will stay fresh for up to 5 days on the counter.

Notes

  • Using a glass loaf pan may increase baking time due to slower heat conduction and will cause the cake to continue cooking after removal from the oven. Check doneness accordingly.
  • If using an aluminum loaf pan, start checking for doneness at 45 minutes to avoid overbaking.
  • Non-dairy yogurt and milk substitutions make this recipe suitable for those avoiding dairy.
  • Grapefruit zest is optional but enhances citrus aroma and flavor.

Nutrition

Keywords: grapefruit loaf cake, poppyseed cake, citrus cake, gluten inclusive loaf, olive oil cake, breakfast cake, vegan option cake

Find it online: https://hannahdelgado.com/grapefruit-poppyseed-loaf-cake-recipe/