There is a lot of talk these days about diversity – as there should be – it is critical for so many reasons. Fortunately, there is even more talk these days about inclusion and belonging. Without it, you will never be able to sustain a diverse population. Now I am not just talking about the color of your skin, or the gender that you identify with – I am also talking about the diversity of thought. If you do not feel like you belong, and you can’t be your real self – there is no point.
I have two daughters – one teenager, and one pre-teen, and the focus on females and how they look is very disturbing to me. I want my daughters to grow up feeling good about the way they look – however that is. Of course I want them to be healthy, but to treat themselves when they want and not have to worry. Fortunately exercise and eating healthy foods is part of our lifestyle, but another part of our lifestyle is enjoying really delicious food – even when they may not be the best for us. And that is ok! Particularly when they are homemade…so you know exactly what is going into those delectable goodies.
Two brands that really focus on making sure you can be yourself are PrAna and Stonyfield Farms – and they both inspired me to get into my kitchen today and bake. After all – that is the real me. I made this grapefruit-poppy seed loaf cake with a yogurt glaze that I found in Bon Appetit– made with Stonyfield Farm’s whole milk greek yogurt…and boy was it amazing. Maybe it is because I haven’t been able to bake much lately, or maybe because I made it with lots of love – this cake was moist and flavorful. And I can’t wait for the sun to shine a little brighter so I can start wearing my new PrAna dress sitting next to the bread. And what’s more exciting, is you too can get yourself some beautiful clothing at 15% discount! Just use this code when checking out in May: WHOLES17FLC
- Nonstick vegetable oil spray
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt, plus more
- 1 tablespoon finely grated grapefruit zest
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup plus 1 tablespoon plain Greek yogurt (Stonyfield Farm’s Whole Milk Greek Yogurt)
- 8 tablespoons fresh grapefruit juice, divided
- 1 tablespoon poppy seeds, plus more for sprinkling
- ½ cup powdered sugar
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. 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. 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.
For a printer-friendly version of this recipe, please click here:Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze
Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about Stonyfield Farm and PrAna’s products are always my own.