Pink Grapefruit Cake with Ginger Grapefruit Glaze

Preheat

Adjust oven rack to middle position and preheat oven to 325°F. Spray a 10-inch Bundt or tube pan with nonstick baking spray. Set aside.

Whisk

In a large bowl, whisk the flour, baking powder, and salt together; set aside.

Cream

In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter, and cream cheese together on HIGH until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating on MEDIUM until incorporated after each addition.

Beat

Add the oil, zest, grapefruit juice and vanilla; beat until incorporated.

Alternately, beginning and ending with the milk, add the flour mixture and the milk. Beat just until incorporated after each addition.

Pour the batter into the prepared pan.

Bake at 325°F for 60-70 minutes or until a toothpick inserted in the center comes out with just a few crumbs.

Cool

Transfer the cake to a cooling rack, cool 10 minutes then invert cake onto the rack – turn cake upright. Cool completely.

Prepare

While the cake cools, prepare the Ginger Grapefruit Glaze: In a medium bowl, whisk together juice, zest, oil, ginger paste, and salt. Add powdered sugar and whisk until creamy and smooth.

Drizzle the cooled cake with glaze and sprinkle evenly with the crystallized ginger.