Fresh Grapefruit Cake

• 2/3 cup butter, softened
• 1-3/4 cups sugar
• 2 large eggs
• 3 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup fresh grapefruit juice
• 3/4 cup whole milk
• 1 teaspoon grated grapefruit zest
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups sugar
• 2 large egg whites
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 1/3 cup fresh grapefruit juice
• 1 tablespoon grated grapefruit zest
• 2 teaspoons vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in zest and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk.
2. Pour batter into two greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
3. For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160u0b0, about 8-10 minutes.
4. Pour into the bowl of a heavy-duty stand bowl; gradually add the grapefruit juice, zest and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.

butter, sugar, eggs, cake flour, baking powder, salt, fresh grapefruit juice, milk, grated grapefruit zest, vanilla, sugar, egg whites, light corn syrup, salt, fresh grapefruit juice, grated grapefruit zest, vanilla

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