Pink Grapefruit Marmalade Loaf withSweet Glaze and Poppy Seeds


1 cup sugar 

1/2 cup Pink Grapefruit Marmalade 

2 eggs 

1/2 cup Greek Yogurt 

1 tbsp Grapefruit Zest

1 teaspoon vanilla extract 

3 1/3 cups flour 

2 tsp baking powder

1 tsp baking soda 

1 tbsp poppyseed 

dash of salt 



1 cup Powder Sugar

1 tbsp Water

1 tsp Grapefruit Zest



Preheat oven to 350°. 

In a medium sized bowl, begin by Whisking together flour, baking powder, and ¾ tsp. salt. Put to the side.

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. 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. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.

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 3 Tbsp. 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, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.

Do Ahead: Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.