Ruby Red Grapefruit Sour Cream Cake

• 1 cup Granulated White Sugar
• 2 Tablespoons Ruby Red Grapefruit Zest
• 2 whole Large Eggs
• 3 Tablespoons Freshly Squeezed Ruby Red Grapefruit Juice, Strained
• 1/3 cups Butter, Melted
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Baking Powder
• 1/2 cups Sour Cream
• 2 Tablespoons Whole Milk
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 Tablespoon Heaping Sour Cream
• 1 Tablespoon To 2 Tablespoons Whole Milk

1. Preheat your oven to 350u0b0F and line an 8x5 loaf pan with parchment paper, then spray with cooking spray (I use my Misto).
2. In a large bowl combine the sugar and grapefruit zest. Use your fingers and rub the zest into the sugar until it resembles wet sand. Add the eggs, grapefruit juice and melted butter. Stir until those ingredients are incorporated.
3. In a separate bowl, combine the flour, salt and baking powder. Give it a good whisk to remove and clumps.
4. In a small bowl or measuring cup; combine the sour cream and milk and stir until combined.
5. Starting with the flour and ending with sour cream/milk mixture, alternately add 1/3 of each until everything is mixed in well.
6. Pour the cake batter into the prepared pan and bake for 45 minutes or until a tester comes out clean. Let the cake rest in the pan for 10 minutes before running a knife along the edge and using the parchment paper to lift the cake out of the pan.
7. Let the cake cool completely on a wire rack. Meanwhile, make the glaze by combining the powdered sugar, sour cream and thinning it out with the milk.
8. Drizzle the glaze over the cooled cake and let it sit to harden for a few minutes.
9. Slice and serve!

white sugar, red grapefruit zest, eggs, freshly squeezed ruby red grapefruit juice, butter, allpurpose, kosher salt, baking powder, sour cream, milk, powdered sugar, sour cream, milk

Taken from tastykitchen.com/recipes/desserts/ruby-red-grapefruit-sour-cream-cake/ (may not work)