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1
Preheat the oven to 350F Spray a 9-inch round cake pan with cooking spray.
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2
Dust lightly with flour too.
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3
Set pan aside.
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4
In a medium bowl, whisk together the flour, baking powder, and salt.
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5
Set aside.
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6
In a small bowl, add the grapefruit zest to the sugar.
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7
Rub together with your fingers until fragrant.
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8
In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula.
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9
Whisk in the eggs-you can do all three at once.
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10
Mix until smooth and then add in the vanilla and stir again.
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11
Add the flour mixture to the wet ingredients.
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12
Mix just until flour is just incorporated.
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13
Add the oil and mix well.
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14
It might take a minute to get the oil mixed in, but it will.
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15
Pour the batter into your prepared cake pan.
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16
Bake for 25-30 minutes, until your cake tester comes out clean and the springs back when lightly touched in the center.
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17
Cool on a cooling rack for about 15 minutes and then remove from the pan.
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18
While the cake is cooking make the syrup and glaze.
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19
For the syrup, in a small sauce pan add the grapefruit juice and sugar.
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20
Whisk over medium heat until the sugar dissolves.
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21
For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice.
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22
If it is too thick, add more juice, if it is too runny, add more sugar.
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23
Poke little holes into the cake with a toothpick.
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24
Spoon the grapefruit syrup over the cake and let it soak inches Let the cake cool to room temperature and then add the glaze.
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25
Drizzle over the top of the cake.
