Few things pair more perfectly with an early-morning cup of coffee than a slice of cake that feels more like breakfast than dessert.

If you have poppyseeds on hand, throw a tablespoon or two into the batter. You can also swap the light brown sugar with cane sugar with zero issues. I like the subtle flavor the brown sugar provides but if you want the grapefruit profile front and center, go the cane sugar route.

This cake is plenty sweet on its own and I don’t necessarily think it needs a glaze. If you, too, prefer your loaf cakes sans glaze, top the batter with a tablespoon or two of turbinado sugar before baking to add a little extra crunch on top. Roughly chopped pistachios or almonds would be lovely, too.