Heavenly Blood Orange Yogurt Cake (Printable version)

Moist yogurt cake infused with fresh blood oranges and tangy citrus glaze for a bright, blissful dessert.

# Ingredients list:

→ 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 coconut oil, melted and cooled

→ Icing

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

# Steps:

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 combined.
04 - Whisk in the eggs one at a time, then add blood orange zest, blood orange juice, and vanilla extract.
05 - Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
06 - Gently fold in the melted coconut oil until fully incorporated.
07 - Pour the batter into the prepared loaf pan and smooth the top.
08 - Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable.
11 - Once the cake is fully cooled, drizzle the icing over the top. Let set for at least 20 minutes before slicing.

# Expert Tips:

01 -
  • The Greek yogurt keeps every slice tender and moist for days, no dry crumb in sight.
  • Blood orange zest adds a floral, slightly berry-like sweetness you dont get from regular oranges.
  • It comes together in one bowl with no mixer, so cleanup is a breeze.
  • The icing is just sweet enough to balance the cakes tanginess without overpowering it.
02 -
  • Let the coconut oil cool to room temperature before adding it, hot oil can curdle the eggs and yogurt.
  • Dont skip letting the cake cool completely before icing, the glaze will slide right off a warm loaf.
  • If blood oranges are out of season, regular oranges work fine but add a drop of beet juice to the icing for color.
  • The cake tastes even better the next day once the flavors meld and the crumb settles.
03 -
  • Zest the blood oranges directly over the sugar to capture all the fragrant oils before they evaporate.
  • Use a serrated knife to slice the cake cleanly without tearing the tender crumb.
  • If your icing sets too thick, warm it for a few seconds in the microwave to loosen it back up.
  • Taste the batter before baking, if it needs more zing, add an extra teaspoon of zest.
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