My daughter, Liz, discovered this citrusy-sweet cake recipe at Cooking Light/ MyRecipes and makes it regularly. She tends towards fresh and fruity—another of her (and the whole family’s) faves is her pineapple upside down cake. Yum!

INGREDIENTS

Baking spray with flour

9 ounces all-purpose flour (about 2 cups)

1 teaspoon baking powder

.63 teaspoon salt, divided

1 ⅔ cups granulated sugar

6 tablespoons butter, softened

6 ounces 1/3-less-fat cream cheese

2 large eggs

¼ cup canola oil

2 tablespoons grated grapefruit rind

½ teaspoon vanilla extract

½ cup 2% reduced-fat milk

½ cup fresh grapefruit juice

1 ¼ cups powdered sugar

PREPARATION

Preheat oven to 325°.

Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.

Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.

Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.