Ingredients

2/3 cup butter, softened1-3/4 cups sugar2 large eggs3 cups cake flour2-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup fresh grapefruit juice3/4 cup whole milk1 teaspoon grated grapefruit zest1-1/2 teaspoons vanilla extractFROSTING:1-1/2 cups sugar2 large egg whites1 tablespoon light corn syrup1/8 teaspoon salt1/3 cup fresh grapefruit juice1 tablespoon grated grapefruit zest2 teaspoons vanilla extract

Preparation

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.

Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° 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.

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 160°, about 8-10 minutes.

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.