Pomelo Yogurt Cake ("pound cake")

I had never heard of a pomelo until last Saturday when I picked up my Bountiful Basket and I had two of these fruits--they are the size of a cantaloupe, I know because I also had a cantaloupe in my basket. Okay, for those of you that don't know what a pomelo is, it is the largest of the citrus fruits and has a sweeter, milder taste than grapefruit.  It is pretty yummy, and it nearly isn't as big as it appears because it has a thick, spongy skin...but, still it's big.  I wanted to do something fun with it, besides just eat it, and also in the process find a way to do a decent 'pound' cake.  I came across this recipe for a grapefruit yogurt cake and knew I had to try it out with my pomelo.  Of course, I had to convert it to our diets, too, but it worked and it is delicious.  The mildness of the pomelo just gave enough citrus taste to the cake without being overwhelming, it is one amazing 'pound' cake. :) You don't need a pomelo, just use whatever citrus fruit you have...this would make a wonderful lemon 'pound' cake, just sub all the pomelo ingredients for lemon ones. :) 

Pomelo Yogurt (or mock pound) Cake

1 1/2 cups gluten free flour blend
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup So Delicious plain coconut yogurt
1 cup plus 1 tablespoon sugar
3 large eggs
zest of one pomelo (I probably had about 2 teaspoons or so) :)
1/2 teaspoon vanilla extract
1/3 cup canola oil
1/3 cup freshly squeezed pomelo juice

for the glaze:
1 cup powdered sugar
~2 1/2 tablespoons freshly squeezed pomelo juice

Directions
Preheat the oven to 350F. Grease a large bread pan. Line the bottom with parchment paper.

Stir together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly mix the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup pomelo juice and remaining tablespoon of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place it on a baking rack over a sheet pan. While the cake is still warm, pour the pomelo-sugar mixture over the cake and allow it to soak in. Cool.

For theglze, combine the powdered sugar and pomelo juice and pour over the cake.