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1
Make the Cake Preheat the oven to 350.
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2
Butter and flour a 9 1/2-by-5-inch glass loaf pan.
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3
In a medium bowl, whisk the flour, baking powder, baking soda and salt.
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4
In a small bowl, whisk the grapefruit juice with the yogurt.
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5
In a medium bowl, using an electric mixer, beat the butter with the sugar at medium-high speed until fluffy.
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6
Beat in the eggs and lemon zest.
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7
Beat in the dry and wet ingredients in 3 alternating additions; scrape down the bowl as necessary.
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8
Make the Cake Scrape the batter into the prepared pan and bake for 50 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs attached.
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9
Tent the cake with foil halfway through baking to slow the browning.
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10
Transfer to a rack to cool for 20 minutes, then unmold and let cool.
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11
Meanwhile, Make the Glaze In a small microwave-safe bowl, microwave the lemon juice and granulated sugar at high power for 20 seconds, until the sugar is dissolved.
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12
Transfer 2 tablespoons of the lemon syrup to a bowl and whisk in the confectioners' sugar and butter.
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13
Using a pastry brush, brush the lemon syrup all over the cake.
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14
Let stand for 10 minutes to allow the syrup to seep in.
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15
Spread the sugar glaze over the cake and let stand until completely dry, 30 minutes.
