Blood Orange Yogurt Cake (Printable version)

Vibrant, moist cake with creamy Greek yogurt and zesty blood oranges finished with tangy citrus glaze.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup plain Greek yogurt
05 - 3/4 cup granulated sugar
06 - 3 large eggs, room temperature
07 - Zest of 2 blood oranges
08 - 1/4 cup freshly squeezed blood orange juice
09 - 1 teaspoon vanilla extract
10 - 1/2 cup melted coconut oil, cooled

→ Citrus Icing

11 - Zest of 1 blood orange
12 - 1 1/2 cups powdered sugar, sifted
13 - 2 tablespoons freshly squeezed blood orange juice

# How to Prepare:

01 - Preheat oven to 350°F. Butter and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk Greek yogurt and sugar until smooth and well combined.
04 - Whisk in eggs one at a time, then add blood orange zest, blood orange juice, and vanilla extract.
05 - Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
06 - Gently fold melted coconut oil into batter until fully incorporated.
07 - Pour batter into prepared loaf pan and smooth the top surface.
08 - Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cake cool in the pan for 10 minutes, then transfer to a wire cooling rack until completely cooled.
10 - Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable.
11 - Drizzle icing over completely cooled cake. Allow to set for at least 20 minutes before slicing.

# Expert Tips:

01 -
  • The yogurt keeps it so moist you can skip the frosting entirely and still feel spoiled.
  • Blood orange flavor is bold but not sharp, like sunshine with a little mystery.
  • It comes together in one bowl with no mixer, no fuss, no waiting for butter to soften.
  • The icing turns into a glossy, jewel-toned glaze that makes every slice feel like a celebration.
02 -
  • Room temperature eggs are crucial, cold eggs wont blend smoothly and can make the batter lumpy.
  • Dont skip cooling the coconut oil or it will scramble the eggs and ruin the texture.
  • Overmixing after adding flour creates a dense, tough crumb, so fold gently and stop early.
  • Let the cake cool completely before icing or the glaze will melt and disappear into the cake.
03 -
  • Zest your oranges before juicing them, its nearly impossible to zest a juiced fruit.
  • Use a toothpick to swirl the icing into decorative patterns before it sets for a bakery look.
  • If your batter looks slightly curdled after adding the juice, dont panic, it will bake up perfectly smooth.
  • Let the cake sit overnight before serving, the flavors deepen and the texture becomes even more tender.
Go back