I was surprised at how simple this cake was to make. Here is the recipe...you've got to try this.
Cake (Makes two 6 inch cakes)
2 cups of all-purpose flour
1 3/4 teaspoon of baking powder
1 teaspoon of kosher salt
1 2/3 cups of granulated sugar
2 large eggs
1 cup of whole milk
3/4 cup of canola oil
1 tablespoon of grated pink grapefruit zest
1 teaspoon of vanilla paste or pure vanilla extract
Preheat the oven to 350 F. Line your pan with parchment paper or use nonstick spray.
Sift the flour and baking powder together, then stir in the salt. Set this aside.
Using a stand mixer with a whisk attachment, beat the sugar and eggs at medium speed for about 3 minutes.
Beat in the milk, oil, grapefruit zest, and vanilla
Reducing the speed to low, add in the flour mixture.
Spread the batter in the pan.
Bake for 30 minutes and rotate the pan in the oven so that the cake will color evenly. Bake for another 30 minutes or until a cake tester comes out with just a few moist crumbs on it.
While the cake is still baking, make the syrup!
1 cup of strained fresh pink grapefruit juice
2/3 cup of granulated sugar
Combine the grapefruit juice and sugar in a small saucepan. Bring it to a simmer, stirring to dissolve the sugar. Simmer for 1 minute and set aside.
Transfer the baked cake to a cooling rack. Using a long skewer, poke deep holes every 3/4 inch over the top of the cake. Immediately begin brushing the syrup over the cake. You may have to wait for the syrup to soak through, but continue until you've used all the syrup. Then let the cake cool for about 10 minutes.
Unmold the cake and let it cool to room temperature on a cooling rack.
3/4 cup of powdered sugar
1 tablespoon + 1 teaspoon of fresh pink grapefruit juice
For the icing, stir the powdered sugar and grapefruit juice together into a bowl until it is smooth
Using a spoon, drizzle the icing over the top of the cake, allowing it to drip down the sides!
Now just try not to eat this whole cake in one sitting, I dare you.