This cake also gave me the opportunity to use the awesome Christmas gift my sisters got me- these florist measuring cups from Anthropologie! They are so adorable!
Here's the recipe:
(Slightly adapted from Thomas Keller's Ad Hoc At Home cookbook)
2 cups flour
1 3/4 tsp baking powder
1 tsp kosher salt
1 2/3 c sugar
1 cup whole milk
3/4 cup canola oil (I used vegetable oil)
1 tbls grated pink grapefruit zest
1 tsp vanilla
1 cup strained fresh pink grapefruit juice
2/3 cup sugar
3/4 cup powdered sugar
1 tbls + 1 tsp fresh pink grapefruit juice.
Preheat oven to 350 F. Spray a 10 by 4 inch loaf pan with nonstick spray.
Sift flour and baking powder and stir in the salt.
Combine sugar and eggs in stand mixer with whisk attachment and beat at medium speed for about 3 minutes until whisk leaves a trail. Beat in the milk, then the oil. grapefruit zest, and vanilla. Reduce speed to low and add flour mixture, mixing just to incorporate.
Spread batter in pan. Bake 30 minutes, turn pan around so cake will color evenly and bake another 30 minutes.
Combine grapefruit juice and sugar in small saucepan. Bring to a simmer, stirring to dissolve sugar and simmer for 1 minute.
As soon as you remove cake from oven, use knife to poke holes in it and immediately pour in grapefruit syrup. Let cake cool for 10 minutes then unmold. Cool completely. Stir powdered sugar and grapefruit juice together in a bowl and drizzle over the top of the cake.