Heavenly Blood Orange Yogurt Cake (Print Version)

Vibrant, moist cake with creamy Greek yogurt and zesty blood oranges, finished with luscious citrus icing for a bright dessert.

# 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 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

# How To:

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 ingredient mixture into wet mixture until just combined. Do not overmix.
06 - Gently fold in melted coconut oil until fully incorporated.
07 - Pour batter into prepared loaf pan and smooth the top with a spatula.
08 - Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cake cool in 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 cake is fully cooled, drizzle icing over the top. Let set for at least 20 minutes before slicing.

# Expert Tips:

01 -
  • The Greek yogurt keeps every slice impossibly moist for days, and the tang balances the sweetness perfectly.
  • Blood orange juice and zest bring a floral, berry-like brightness you just dont get from regular oranges.
  • The icing sets into a glossy, crackly glaze that makes each slice look bakery-worthy without any fuss.
02 -
  • Room temperature eggs are crucial, cold eggs can cause the coconut oil to seize and create a grainy batter instead of a smooth one.
  • Do not skip cooling the melted coconut oil slightly before adding it, or it can scramble the eggs and ruin the texture.
  • Blood oranges vary in sweetness and color, taste your juice first and adjust the icing sugar if needed for balance.
03 -
  • Zest your oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll waste precious oils.
  • Line your loaf pan with parchment paper that overhangs the sides, it creates handles for lifting the cake out cleanly every single time.
  • Let the icing set fully before wrapping or storing the cake, or it will smudge and stick to whatever covers it.
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