Heavenly Blood Orange Yogurt Cake (Printable)

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

# 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 Advice:

01 -
  • The Greek yogurt keeps the crumb incredibly tender and moist without feeling heavy.
  • Blood orange zest and juice deliver a floral, slightly tart sweetness that regular oranges just can't match.
  • The icing sets into a glossy, crackly shell that contrasts beautifully with the soft cake.
  • It looks stunning on a table, especially when the icing drips down the sides in ruby-tinged ribbons.
02 -
  • Room temperature eggs are crucial; cold eggs can cause the batter to curdle and create an uneven texture.
  • Don't skip cooling the melted coconut oil, or it will scramble the eggs and ruin the batter's silky consistency.
  • Wait until the cake is completely cool before icing, or the glaze will melt and soak in instead of forming a beautiful shell.
03 -
  • Zest your oranges before juicing them; it's nearly impossible to zest a juiced orange without making a mess.
  • Use a toothpick to swirl the icing into decorative patterns before it sets, creating a marbled effect that looks bakery-perfect.
  • If your icing is too thick, add blood orange juice a few drops at a time; too thin, and a spoonful of powdered sugar will thicken it right up.
Go Back