Heavenly Blood Orange Yogurt Cake (Printable Version)

Vibrant, moist cake with creamy Greek yogurt and zesty blood oranges topped with luscious citrus icing.

# Ingredient 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 melted and cooled coconut oil

→ Citrus 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 together Greek yogurt and sugar until smooth and 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 in melted coconut oil 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 pan for 10 minutes, then transfer to wire rack to cool completely.
10 - Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable consistency.
11 - Once cake is fully cooled, drizzle icing over top. Allow to set for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The Greek yogurt keeps the crumb so tender that the cake practically melts on your tongue.
  • Blood orange juice and zest give it a bright, almost floral sweetness that regular oranges just cant match.
  • That citrus icing hardens into a beautiful glaze that cracks when you slice through it.
  • Its simple enough for a weeknight but looks impressive enough to serve guests.
02 -
  • Room temperature eggs make all the difference in how smoothly the batter comes together, so take them out of the fridge 30 minutes before you start.
  • Dont skip cooling the coconut oil or it will scramble the eggs when you fold it in.
  • If your blood oranges arent very juicy, you might need three or four to get enough juice for the cake and icing.
  • The cake will dome and crack on top, thats completely normal and adds to its rustic charm.
03 -
  • Zest your blood oranges before juicing them, its nearly impossible to zest a juiced orange.
  • Let the icing set completely before you cover or transport the cake, or it will smudge everywhere.
  • If the top of your cake is browning too quickly, tent it loosely with foil halfway through baking.
  • A microplane zester gives you the finest, most flavorful zest without any bitter pith.
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