Blood Orange Yogurt Cake (Printable)

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

# What You 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

# Directions:

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 Suggestions:

01 -
  • The Greek yogurt keeps it impossibly moist for days without feeling heavy or dense.
  • Blood orange zest and juice create a natural sweetness with just enough tang to keep you coming back for another slice.
  • The icing sets into a glossy, crackly glaze that looks bakery perfect without any fuss.
  • It comes together in one bowl with no mixer needed, which means less cleanup and more cake eating.
02 -
  • Room temperature eggs are essential; cold eggs can cause the batter to seize up and create a dense, uneven crumb.
  • Don't skip cooling the coconut oil or it will melt the yogurt mixture and deflate all the air you've whisked in.
  • Blood oranges vary in sweetness and color, so taste your juice and adjust the sugar in the icing if yours are particularly tart.
  • The cake actually tastes better the next day after the flavors have melded, so don't worry if you need to bake it ahead.
03 -
  • Zest your blood oranges over the sugar bowl and rub the zest into the sugar with your fingers to release the oils before adding it to the batter for even more citrus flavor.
  • If your icing is too thick to drizzle, microwave it for five seconds at a time until it reaches the perfect pourable consistency.
  • Line your loaf pan with parchment paper that overhangs the sides so you can lift the whole cake out easily without risking it breaking.
  • Let the cake cool completely on a wire rack instead of leaving it in the pan, or the bottom will get soggy from trapped steam.
Return