grapefruit cake!

Here's my most recent kitchen creation:

Grapefruit Cake

adapted from Saveur

3 pink grapefruits
2/3 cup butter, softened
3 cups flour
1 teaspoon baking powder
1 3/4 cup sugar, plus a little more
2 eggs
3/4 cup milk
1 1/2 teaspoon vanilla
1/2 pound (1 package) cream cheese, softened
2 1/2 - 3 cups confectioner's sugar

Begin by zesting one grapefruit to get 2 teaspoons of zest. Work a little sugar into the zest to bring out the flavor, then set the zest aside. Peel and segment the grapefruit into slices, making sure to avoid all of the bitter pith and the membrane. Set the segments aside. Squeeze juice from the remaining pulp, reserving 1/2 cup plus 1 teaspoon, and set aside.

Preheat oven to 350 degrees. Grease a 9 x 13'' baking dish with butter, and sprinkle lightly with flour.

In a bowl, whisk the flour and baking powder together. Set aside.

In a large bowl, cream together butter and sugar with an electric mixer. Beat in the eggs one at a time, until fluffy. Add the 1/2 of grapefruit juice, milk, and vanilla, and stir. Gradually add the flour mixture and stir until combined.

Line the bottom of the baking dish with half of the reserved grapefruit, then pour in the batter and smooth it down. Bake about 35-40 minutes, and let it cool.

For the icing:

In a large bowl, beat the cream cheese until fluffy. Add the reserved zest and remaining grapefruit juice and beat again. Add confectioner's sugar 1/2 cup at a time until you've reached the desired consistency. Smooth the icing over the cake, topping with the remaining segments of grapefruit. Chill before serving.