Blood Orange Yogurt Cake

My neighbor showed up one morning with a bag of blood oranges from her tree, the kind with deep ruby flesh that stains your fingertips. I had never baked with them before, but the yogurt in my fridge was about to expire, and something told me they'd be perfect together. The kitchen smelled like a citrus grove crossed with a bakery by the time the cake came out, and I knew I'd stumbled onto something special. That loaf disappeared in two days, mostly to me standing at the counter with a fork. Sometimes the best recipes come from what you have on hand and a little curiosity.

I brought this to a potluck once, and three people asked if I'd ordered it from a fancy bakery. The deep pink icing caught everyone's eye, and the tender crumb won them over completely. One friend even texted me the next day asking for the recipe because her daughter kept asking about the pretty orange cake. It's become my go to whenever I want to look like I put in way more effort than I actually did.

Ingredients

• All purpose flour: The backbone of the cake, giving it structure without weighing it down, and I always fluff it with a fork before measuring to avoid dense spots.
• Baking powder: Fresh baking powder is key here; I learned the hard way that old stuff makes flat, sad cakes, so I replace mine every six months.
• Salt: Just a pinch to balance the sweetness and make the citrus flavors pop even more.
• Plain Greek yogurt: This is what makes the crumb so tender and moist, and it adds a subtle tang that complements the blood orange perfectly.
• Granulated sugar: Sweetens the cake without overpowering the delicate citrus notes, and it dissolves beautifully into the yogurt.
• Large eggs: Room temperature eggs blend smoothly and create a lighter texture, so I set mine out while I gather everything else.
• Blood orange zest: The aromatic oils in the zest carry so much flavor, and I zest before juicing to make my life easier.
• Blood orange juice: Freshly squeezed is non negotiable for me; bottled juice just doesn't have the same brightness or that gorgeous color.
• Vanilla extract: A warm undertone that rounds out the citrus without competing with it.
• Coconut oil: Melted and cooled, it adds richness and keeps the cake moist, plus it has a subtle tropical note that pairs beautifully with citrus.
• Powdered sugar: Sifted so the icing is silky smooth with no lumps, because nobody wants gritty frosting.

Instructions

Prep Your Pan:

Preheat your oven to 350°F and generously butter and flour a 9x5 inch loaf pan, making sure to get into the corners. I also like to line the bottom with parchment paper for foolproof release, because there's nothing sadder than a beautiful cake stuck in the pan.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set this aside while you work on the wet ingredients, and resist the urge to skip the whisking because it helps distribute the leavening.

Combine Yogurt and Sugar:

In a large bowl, whisk the Greek yogurt and granulated sugar until the mixture is smooth and the sugar starts to dissolve. This takes about a minute of good whisking, and you'll notice the yogurt lightens up a bit.

Add Eggs and Citrus:

Whisk in the eggs one at a time, letting each one incorporate fully before adding the next, then stir in the blood orange zest, juice, and vanilla extract. The batter will look a little curdled at this point, but don't worry, it all comes together in the end.

Fold in Dry Ingredients:

Gently fold the flour mixture into the wet ingredients using a spatula, turning the bowl as you go and stopping as soon as you no longer see dry streaks. Overmixing here leads to a tough cake, so a few small lumps are perfectly fine.

Incorporate the Oil:

Pour in the melted and cooled coconut oil, then fold gently until it's fully incorporated and the batter looks glossy. The oil should be cool enough that it doesn't scramble the eggs, so give it a few minutes to sit after melting.

Bake the Cake:

Pour the batter into your prepared pan, smooth the top with a spatula, and bake for 50 minutes or until a toothpick inserted in the center comes out clean. My oven runs hot, so I start checking at 45 minutes to avoid overbaking.

Cool Completely:

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before icing. If you ice it while it's warm, the glaze will just slide right off and make a sticky mess.

Make the Icing:

Whisk together the powdered sugar, blood orange juice, and zest until you have a smooth, pourable consistency. If it's too thick, add a teaspoon more juice; if it's too thin, add a bit more powdered sugar.

Glaze and Serve:

Drizzle the icing over the cooled cake, letting it drip down the sides naturally, then let it set for at least 20 minutes before slicing. I like to run my knife under hot water between cuts for clean, professional looking slices.

Save

The first time I made this, my daughter came home from school and declared it looked like a sunset in cake form. She insisted we eat it outside on the porch while the light was still golden, and we sat there with our slices, not saying much, just enjoying the quiet and the sweetness. Now every time I bake it, I think of that afternoon and how food can turn an ordinary day into a memory. It's become more than a dessert; it's a little ritual of slowing down.

Storing Your Cake

This cake stays moist and tender for up to two days at room temperature if you cover it loosely with foil or keep it in a cake dome. I've found that wrapping it too tightly can make the icing sticky, so a loose cover works best. If you need it to last longer, refrigerate it for up to five days, though I recommend bringing slices to room temperature before serving so the texture softens back up. The flavors actually deepen after a day or two, so it's a great make ahead option for gatherings or when you just want cake on hand for the week.

Swapping Ingredients

If you can't find blood oranges, regular oranges or even Meyer lemons work beautifully, though you'll lose that stunning ruby color. I've swapped the coconut oil for melted butter when I wanted a richer, more traditional flavor, and it turns out just as moist. You can also use full fat regular yogurt if Greek yogurt isn't available, though the texture will be slightly lighter and the tang a bit less pronounced. Some people have told me they've made it with olive oil for a more Mediterranean vibe, and I'm tempted to try that next time myself.

Serving Suggestions

I love serving this with a small handful of fresh berries on the side, especially raspberries or strawberries, because their tartness cuts through the sweetness perfectly. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream turns it into a more indulgent dessert for special occasions. On lazy Sunday mornings, I've been known to eat a slice with my coffee and call it breakfast, and I will not apologize for that. It's also lovely on a dessert table at brunch, where the bright color and fresh flavor feel lighter than heavier cakes.

• Pair it with Earl Grey tea for an elegant afternoon treat that feels fancy but requires zero extra effort.
• Toast leftover slices lightly in a skillet with butter for a caramelized crust that takes it to another level.
• Garnish with candied blood orange slices if you really want to impress guests and have a little extra time.

Save

Every time I pull this cake from the oven and see that golden crust, I feel like I've made something worth sharing. It's the kind of dessert that makes people smile before they've even tasted it, and that's a gift in itself.

Recipe Questions & Answers

→ Can I use regular oranges instead of blood oranges?

Yes, you can substitute navel or Valencia oranges for blood oranges. The flavor will be slightly less tart and the vibrant red color will be missing, but the cake will still be delicious and moist.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden brown and the edges should start pulling away from the pan slightly.

→ Can I make this cake ahead of time?

Absolutely. The cake actually develops more flavor after sitting for a day. Store covered at room temperature for up to 2 days. If making further in advance, wrap tightly and freeze for up to 3 months, then add the icing after thawing.

→ What's the purpose of Greek yogurt in this cake?

Greek yogurt adds moisture and creates a tender crumb while providing a subtle tang that complements the bright blood orange flavor. The acidity also helps activate the baking powder for proper lift.

→ Can I use butter instead of coconut oil?

Yes, melted unsalted butter works perfectly as a substitute. Use the same amount (1/2 cup) and ensure it's slightly cooled before folding into the batter. The flavor will be slightly richer but equally delicious.

→ Why should I avoid overmixing the batter?

Overmixing develops gluten in the flour, which can make the cake tough and dense rather than tender and moist. Stop folding as soon as the dry ingredients are barely incorporated for the lightest texture.