Grapefruit Yogurt Cake

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1 cup fat-free plain yogurt
• 1/3 cup sugar
• 5 tablespoons grated grapefruit zest
• 1/4 cup agave nectar or honey
• 1/2 teaspoon vanilla extract
• 1/4 cup canola oil
• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons grapefruit juice
• Grapefruit wheels and fresh mint leaves, optional
• Fresh mint leaves

1. Preheat oven to 350u0b0. Whisk together flour, baking powder and salt. Combine next seven ingredients. Gradually stir flour mixture into yogurt mixture, then pour into a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center of cake comes out clean, 25-30 minutes. Cool.
2. For glaze, mix confectioners' sugar with enough grapefruit juice to reach desired consistency; drizzle glaze over top, allowing some to flow over sides. Top cake with grapefruit and mint if desired.
3. Omit glaze. Securely wrap cooled cake in plastic and foil; freeze. To use, thaw at room temperature. Prepare glaze; top as directed.

flour, baking powder, salt, eggs, yogurt, sugar, grated grapefruit zest, honey, vanilla, canola oil, sugar, grapefruit juice, wheels, mint

Taken from www.tasteofhome.com/recipes/grapefruit-yogurt-cake/ (may not work)