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1
Preheat oven to 350 degrees Fahrenheit.
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2
Line a 9 x 5 inch loaf pan with parchment paper and set aside.
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3
In a medium to large mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
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4
In a separate large bowl, whisk together olive oil, club soda, grapefruit (setting aside a bit of the juice--approximately 2 tsp--to use for the glaze later), and tequila. Don't worry if it's a bit chunky from the grapefruit pulp, it'll bake up fine!
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5
Slowly add the flour mixture to the olive oil mixture (about 2-3 additions) and mix until just combined and not completely lumpy. This should form a slightly thick and chunky but still liquid batter.
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6
Pour the batter into the prepared loaf pan. To release some of the bubbles (as with meringue-based batters), drop gently straight down onto a flat surface 1-2 times.
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7
Bake at 350 degrees for approximately 45 minutes to 1 hour, checking after about 30 minutes. The cake should rise and turn golden on top.
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8
Remove from oven and let cool about 30 minutes before removing from the pan. Then remove from the pan and allow to cool completely, 2-3 hours or overnight.
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9
For the glaze, in a small to medium mixing bowl, whisk together powdered sugar and reserved grapefruit juice, adding club soda as needed to reach the appropriate consistency.
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10
Pour glaze over cooled cake and allow to set. (I sit mine in the fridge for this part, do something else like laundry or dinner prep, and before I know it the glaze has set and the cake is ready to serve!)
