Grapefruit Yogurt Pound Cake

For the cake:

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup granulated sugar

• 1 tablespoon grapefruit zest

• ¾ cup plain full-fat Greek yogurt

• ½ cup canola oil

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup fresh grapefruit juice

• 6-8 grapefruit slices, very thin (⅛-inch thick)

For the glaze:

• ¾ cup powdered sugar

• 1-2 tablespoons fresh grapefruit juice

1. Preheat oven to 325℉. Line an 8x4 loaf pan with parchment paper and set aside.

2. Make the cake: In a medium bowl, combine the flour, baking powder, and salt. Whisk well.

3. Combine the sugar and grapefruit zest in a large bowl. Rub together between your fingers until the sugar is slightly moist. 

4. Add yogurt, oil, eggs, vanilla extract, and grapefruit juice to the sugar mixture. Whisk together until smooth.

5. Fold the dry mixture into the wet until everything just comes together. Do not over mix.

6. Lay the grapefruit slices along the bottom of the loaf pan. Overlapping slices slightly is okay. 

7. Pour the batter into the loaf pan then tap the pan on the counter a few times to release any air bubbles. Use a silicone spatula to evenly spread the batter.

8. Bake the pound cake in the preheated oven for 60-65 minutes, or until a cake tester inserted into the center comes out clean.

9. Let the cake cool in the pan for 10 minutes then invert onto a wire rack and cool completely. 

10. Make the glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of grapefruit juice. If the glaze is too thick, add the second tablespoon. Drizzle over the top of the cake. Slice and serve. Enjoy!