For the cake:

2 cups all purpose flour

1 3/4 teaspoons baking powder

1 teaspoon kosher salt

1 2/3 cups granulated sugar

2 large eggs

1 cup whole milk

3/4 cup canola oil

1 tablespoon grated pink grapefruit zest

1 teaspoon vanilla extract

For the grapefruit syrup

1 cup strained fresh pink grapefruit juice

2/3 cup granulated sugar

Grapefruit Icing:

3/4 cup powdered sugar

1 tablespoon plus 1 teaspoon fresh pink grapefruit juice

For garnish:

pomegranate seeds (optional)

Preheat the oven to 350 degrees.  Grease a 10×4 inch loaf pan or two smaller loaf pans.

Sift the flour, baking powder and salt together and set aside.

In another bowl combine the sugar and eggs in a mixing bowl with an electric mixer fitted with the whisk attachment.  Mix for about 3 minutes or until the mixtures is thickened and the whisk leaves a trail.

Next, beat in the milk, oil, grapefruit zest and the vanilla.  Reduce the speed to low and add the flour mixture, mixing just to incorporate; scrape the sides of the bowl as needed.

Pour the mixture into the pan.  Put the pan on a small baking sheet and bake for 1 hour. Midway through baking, turn the pan around once or twice so that the cake colors evenly. When ready, a skewer inserted in the center of the cake should come out with just a few moist crumbs clinging to it.

…meanwhile…

Combine the citrus juice and sugar (for the syrup)  in a saucepan and cook over medium heat just until the sugar has dissolved. Set aside.

As soon as the cake is removed from the oven, poke deep holes ever 3/4 inch all over the top of the cake using a skewer. Immediately begin brushing the syrup over the cake. Continue with all of the syrup. Let the cake cool for 10 minutes.

Unmold the cake onto a cooling rack, turn it right side up, and let cool to room temperature.

Stir the powdered sugar and grapefruit juice together in a bowl until smooth. Drizzle over the cake, letting it run over the sides. Slice and serve with pomegranate seeds (optional).