|Sugar||1 1⁄2 Cup (24 tbs)|
|Grated grapefruit rind||1 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Grapefruit juice||1⁄2 Cup (8 tbs)|
|Cake flour||3 Cup (48 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
Place sugar, grated rinds and butter in mixing bowl; cream until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine grapefruit juice and 1/2 cup water.
Stir juice mixture into egg mixture.
Sift cake flour with salt, baking powder and soda.
Mix dry ingredients into juice mixture just enough at a time to blend.
Mix after each addition lightly.
Pour batter into two greased 9-inch layer cake pans.
Bake at 375 degrees for 30 minutes or until cake is browned.
Let cakes cool in pans for about 10 minutes; invert on wire racks.