Ingredients (should be at room temperature)
1 cup softened butter
2 cups sugar
3 cups flour
2 tsp of baking powder
1/2 tsp salt
1 cup fresh grapefruit juice
Zest of 1 grapefruit
Pre-heat the oven to 350 F. Prepare the bundt pan by generously spraying with the Pam baking spray (the one with flour in it). Combine the flour, baking powder, and salt and sift well.
In a stand mixer, cream the softened butter along with the sugar. Once it is fluffy, add the eggs one at a time. (You may have to scrape down the sides a couple of times). Then add the grapefruit zest. Add the flour and grapefruit juice in alternate fashion. ( I usually add a cup of flour followed by half the grapefruit juice followed by another cup of flour, the remainder of the grape fruit juice and ending with the flour).
Pour the batter in the pan. Tap the pan on the counter to settle the mixture.
Back for about 45-50 minutes until a toothpick inserted comes out clean.
Let it sit in the pan for 5 minutes, then invert onto a cooling rack.
Once the cake is cool, add the glaze.
Mix these two together, until you have an acceptable thicken glaze. Pour liberally over the cake.