Grapefruit Cake

CAKE:
Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center of the dry ingredients.

Add water, oil, egg yolks, grapefruit juice, and lemon zest. Beat until very smooth.

In a separate bowl, beat egg whites and cream of tartar until stiff but not dry.

Gradually and gently fold egg white mixture into the cake batter with your favorite rubber spatula until just blended. DO NOT stir the mixture.

Pour batter into an ungreased 9 or 10″ cake pan. Bake at 350 degrees for 30 minutes or until the top of the cake springs back when lightly touched with fingers. Flip cake pan onto a cooling rack until totally cooled. Run a steak knife around the edge of the cake. Carefully and gently remove the cake from the pan. Use a serrated knife to cut cake crosswise to make two layers.

FROSTING:
Cream room-temperature cream cheese in a large mixing bowl with an electric mixer. Add lemon juice and zest. Gradually blend in sugar; beat until well blended.

Crush enough grapefruit sections to equal 3 teaspoons and gently blend into frosting. Leave the remainder whole. Set aside.

Divide the frosting evenly into two bowls. Coarsely chop 2/3 of the grapefruit sections and add them to one bowl of frosting. Spread this mixture over the bottom half of the cake. Top this with several whole grapefruit sections. Top with the second layer of cake. Frost the top and sides with the remaining bowl of frosting. Top the cake with the remaining grapefruit sections.

Eat the cake and tell yourself that you made a healthy decision, cake-wise.