Poppyseed Grapefruit Yogurt Cake With Citrus Glaze

For the cake:
Preheat oven to 325 F. Spray a 9x5x3-inch loaf pan with cooking spray and set aside.

In a medium sized bowl combine whole wheat flour, flour, baking powder, and baking soda; set aside.

In a mixing bowl beat butter with an electric mixer on high speed for 30 seconds. Add in yogurt and mix until well blended.

Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Then mix in the eggs, one at a time,

Add flour mixture beating on low to medium speed until combined. Add in crushed grapefruit and poppyseeds. Mix just until incorporated. Pour batter into prepared pan.

Bake for 60 to 75 minutes or until a wooden toothpick inserted into the center of the loaf comes out clean. Then remove the pan from the oven and set it on a rack. Cool on a rack for 10 minutes. Remove bread from pan and set the loaf on the rack cool completely before glazing.

For the glaze:
In a bowl combine yogurt, milk, powdered sugar, and zest. Stir until well combined and mixture reaches drizzling consistency. Taste and adjust as needed. Drizzle over cooled cake and enjoy.

* Note: To crush grapefruit, just cut a grapefruit in half. Using only 1 half of the grapefruit, peel it, remove the membranes and put the flesh into a bowl. Then mash the flesh with a fork.