Grapefruit yogurt cake in the glaze from grapefruit

Sugar – ½ Cup

Zest of 1 grapefruit
2 large eggs
Low-fat unsweetened (Greek) yogurt – 1 Cup
Olive oil – 1/3 Cup
Vanilla – 1 teaspoon
Freshly squeezed grapefruit juice – 1/3 Cup + 2 tablespoons (approximately 1 PC)
Flour – 2 cups
Baking powder – 1 tablespoon
Salt – ¼ teaspoon
Freshly squeezed grapefruit juice – ¾ Cup
Butter – 110 g
Zest of 1 grapefruit
Powdered sugar – 4 cups
Heavy cream

Heat the oven to 175 degrees. 2 forms for cake grease with butter.
In a large bowl, RUB your fingers sugar and zest. Beat the eggs, whisking after each addition. Put the yogurt, oil, vanilla, 2 tablespoons juice, flour, baking powder and salt. Knead the dough.
Pour evenly between 2 forms and bake for 35-45 minutes.
Tassel grease cakes rest of grapefruit juice, so they soaked. Allow to cool to room temperature.

In a saucepan, bring the juice to the boil and allow to boil until it reduced to ¼ Cup. Allow to cool to room temperature.
In a bowl, whisk the butter with the zest until smooth creamy mass. Pour thickened juice, gradually add the powdered sugar and mix until smooth. Start adding 1 tablespoon of cream until you reach desired consistency. Apply the icing between cakes and across the surface outside.

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