Adapted from Cooking Light
2 cups all-purpose flour1 teaspoon baking powder
5/8 teaspoon kosher salt, divided
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, softened
6 ounces cream cheese, softened
2 large eggs, room temperature
1/4 cup extra-virgin olive oil
2 tablespoons finely grated grapefruit zest
1/2 teaspoon vanilla extract
1/2 cup whole milk
for the glaze:
1/2 cup fresh grapefruit juice
1 cup powdered sugar, plus more for dusting
1. Preheat oven to 325 degrees F. Position the rack in the middle.
2. Butter a 10-inch tube pan or a 10-cup bundt pan and lightly dust with powdered sugar. In a large bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Set aside.
3. In a stand-mixer fitted with a paddle attachment, beat sugar, butter and cream cheese, on high speed, until light and fluffy, about 5 to 7 minutes. Add eggs, 1 at a time, scraping the bottom of the bowl between additions. Beat in oil, zest, and vanilla.
4. Add the flour mixture and milk, alternating between the two and ending with flour. Spoon batter into pan, smooth the top with a spatula, and bake for 1 hour and 10 minutes. Cool in pan on a cooling rack for 10 minutes. Invert cake and cool completely before glazing.
5. Place juice in a sauce pan over medium-high heat and bring to a boil. Cook until reduce to about 3 tablespoons, about 4 minutes. Cool slightly. Stir in powdered sugar and remaining salt. Drizzle over cake.
enjoy!
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