Grapefruit Pound Cake
Preheat Oven to 325F.
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 0.5 tsp 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, one 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 325F for 70 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, then cool on rack.
Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 Tbs (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 0.125 tsp salt. Drizzle over cake.