Grapefruit Pound Cake

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From Cooking Light

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 2/3 cups granulated sugar
• 6 tablespoons butter, softened
• 6 ounces cream cheese, softened
• 2 large eggs
• 1/4 cup canola oil
• 2 tablespoons grated grapefruit rind
• 1/2 teaspoon vanilla extract
• 1/2 cup milk
• For the glaze:
• 1/2 cup fresh grapefruit juice
• 1 1/4 cups powdered sugar

Instructions

1. Preheat oven to 325F.
2. Coat a 10-inch tube pan with baking spray. Whisk together flour, baking powder, and salt to remove lumps.
3. Place granulated sugar, butter, and cream cheese in the bowl of a standmixer; beat at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
4. Add flour mixture and milk alternately to the butter mixture. Spoon batter into pan and smooth out the top with a rubber spatula.
5. Bake about 1 hour or until a wooden pick inserted in center comes out mostly clean. Cool in pan on a wire rack 10 minutes. Invert cake. Cool completely before glazing.
6. To make the glaze, place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Whisk in powdered sugar until the mixture is smooth. Drizzle over cake.

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