Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze

Directions

1. 1
   Preheat oven to 350°. Line an 8½x4½" loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray.
2. 2
   Whisk flour, baking powder, and ¾ tsp. salt in a medium bowl.Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute.
3. 3
   Add eggs, oil, and vanilla and beat with an electric mixer 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.
4. 4
   Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
5. 5
   Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
6. 6
   Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top.
7. 7
   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.
8. 8
   Remove parchment and let cool completely.