Meyer Lemon Olive Oil Pound Cake

In a large bowl, thoroughly whisk together the All-Purpose Flour (3 cups) and Baking Powder (1/2 Tbsp) .

Zest the Grapefruit (1) until you have 1 tsp zest.

In a separate bowl, use a hand mixer or a stand mixer to combine the Dark Brown Demerara Sugar (1/2 cup) , Granulated Sugar (1 1/2 cups) , Meyer Lemon Olive Oil (1 cup) , Salt (1/4 tsp) and Vanilla Extract (1 tsp) . Beat in the Large Eggs (5) one at a time.

Turn the mixer to a low speed and mix in ⅓ of the flour, then mix in half the Milk (1 cup) . Repeat with remaining flour and milk, then add in the grapefruit zest.

While the cakes cool, prepare the glaze: in a small bowl, whisk together the Powdered Confectioners Sugar (1 1/4 cups) , Fresh Grapefruit Juice (1 Tbsp) , and Vanilla Extract (1 tsp) . Add the Milk (1 Tbsp) a little bit at a time until the mixture is smooth but not too thin.