Grapefruit Yogurt Cake

For the cake:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup plus 1 Tbsp sugar
• 3 extra-large eggs
• 3 tsp grated grapefruit zest (approximately one large grapefruit)
• 1/2 tsp pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed grapefruit juice

For the glaze:

• 1 cup confectioners' sugar
• 2 Tbsp freshly squeezed grapefruit juice

Preheat oven to 350. Grease 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line bottom with parchment paper. Grease and flour the pan.

Sift together flour, baking powder, and salt into bowl. In another bowl, whisk together yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold vegetable oil into batter, making sure it's all incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until cake tester placed in center of the loaf comes out clean.

Meanwhile, cook 1/3 cup grapefruit juice and remaining 1 Tbsp sugar in small pan until sugar dissolves and mixture is clear. Set aside.

When cake is done, allow to cool in pan for 10 minutes. Remove from pan, carefully place on baking rack over sheet pan and poke maybe a dozen times with toothpick or skewer. While cake is still warm, pour grapefruit-sugar mixture over cake and allow to soak in. Cool.

For glaze, combine confectioners' sugar and grapefruit juice and pour over cake.