Heavenly Blood Orange Yogurt Cake

My neighbor knocked on my door one February morning holding a bag of blood oranges from her tree, their deep magenta flesh visible through a split in the skin. I had Greek yogurt in the fridge and a craving to bake something that didn't taste like winter. That afternoon, I pulled this cake from the oven, its top cracked and golden, the whole kitchen smelling like a citrus grove in full bloom. It was gone by dinner.

I brought this cake to a potluck where someone's aunt insisted it was too pretty to cut. We cut it anyway, and she came back for a second slice, quietly asking for the recipe on a torn napkin. Later, I watched her photograph it on her phone before leaving. That's when I knew this wasn't just another loaf cake.

Ingredients

• All-purpose flour: The backbone of the crumb, it gives structure without weighing down the tender yogurt base.
• Baking powder: This is what creates the gentle rise and airy texture, so make sure yours isn't expired or the cake will stay flat.
• Salt: Just a pinch balances the sweetness and makes the citrus flavor pop without tasting salty.
• Plain Greek yogurt: Adds moisture and a subtle tang that plays beautifully against the sweet orange icing.
• Granulated sugar: Sweetens without overpowering, letting the blood orange stay front and center.
• Eggs: Room temperature eggs blend smoother and create a more even, fluffy batter.
• Blood orange zest: This is where the magic lives, those oils in the skin carry more flavor than the juice ever could.
• Blood orange juice: Freshly squeezed is key, bottled juice tastes flat and won't give you that brilliant color.
• Vanilla extract: A quiet background note that rounds out the citrus and makes everything taste more cohesive.
• Coconut oil: Melted and cooled, it keeps the cake moist and adds a whisper of tropical richness.
• Powdered sugar: Sifting it prevents lumps in the icing and gives you that smooth, glossy finish.

Instructions

Prep Your Pan:

Preheat your oven to 350°F and butter every corner of a 9x5-inch loaf pan, then dust it lightly with flour or line it with parchment for easy release. This step prevents heartbreak when the cake sticks.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set it aside while you work on the wet ingredients.

Combine Yogurt and Sugar:

In a large bowl, whisk the Greek yogurt and granulated sugar together until the mixture is smooth and the sugar starts to dissolve. It should look creamy and pale.

Add Eggs and Citrus:

Whisk in the eggs one at a time, letting each one blend in fully before adding the next, then stir in the blood orange zest, juice, and vanilla extract. The batter will smell incredible at this point.

Fold in the Dry Mix:

Gently fold the flour mixture into the wet ingredients using a spatula, stirring just until no streaks of flour remain. Overmixing will make the cake dense and tough.

Stir in the Oil:

Fold in the melted and cooled coconut oil until it's fully incorporated and the batter looks glossy. Be gentle to keep the air you've built into the batter.

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. The top should be golden and slightly cracked.

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. Icing a warm cake will make it slide right off.

Make the Icing:

Whisk together the powdered sugar, blood orange juice, and zest until smooth and pourable, adding a tiny bit more juice if it's too thick. It should drizzle slowly off the whisk.

Ice and Serve:

Drizzle the icing over the cooled cake, letting it run down the sides naturally. Let it set for at least 20 minutes before slicing so the icing hardens into a beautiful glossy shell.

Save

The first time I made this, my daughter licked icing off her fingers and asked if we could have it for breakfast. I said no, but the next morning I cut us each a thin slice with coffee, and we ate it standing at the counter in our pajamas. Some cakes are worth breaking your own rules for.

Choosing Your Blood Oranges

Not all blood oranges are created equal. Look for fruit that feels heavy for its size, a sign it's juicy inside, and avoid any with soft spots or wrinkled skin. The deeper the red color when you slice them open, the more dramatic your icing will look. I've used pale ones in a pinch, and the cake still tastes wonderful, but that ruby-red drizzle is half the magic.

Storing and Serving

This cake actually gets better the next day as the flavors settle and the crumb softens even more. Keep it covered on the counter for up to two days, or wrap it tightly and refrigerate for up to a week. I like to serve it at room temperature with a handful of fresh raspberries on the side, their tartness cuts through the sweetness beautifully. If you're feeling fancy, a dollop of whipped cream never hurt anyone.

Make It Your Own

If you can't find blood oranges, regular oranges or Meyer lemons work just as well, though you'll lose that stunning color. Swap the coconut oil for melted butter if you prefer a more traditional flavor, it makes the cake taste a little richer and more classic. You can also fold in a handful of poppy seeds for crunch or add a splash of Grand Marnier to the icing for a grown-up twist.

• Try adding a teaspoon of almond extract to the batter for a subtle nutty undertone.
• Dust the icing with extra blood orange zest right after drizzling for a pop of color and flavor.
• Serve it warm with vanilla ice cream for an easy, elegant dessert that looks like you planned it all along.

Save

This cake has become my go-to for unexpected guests and quiet Sunday afternoons alike. It's forgiving, beautiful, and tastes like sunshine even in the middle of winter.

Recipe FAQs

→ Can I use regular oranges instead of blood oranges?

Yes, you can substitute navel oranges or cara cara oranges. The flavor will be slightly less tart and the color won't have the beautiful red hue, but the cake will still be delicious.

→ How should I store this cake?

Store covered at room temperature for up to 2 days, or refrigerate for longer freshness. Bring to room temperature before serving for the best texture and flavor.

→ Can I make this cake dairy-free?

Yes, substitute the Greek yogurt with a dairy-free alternative and use melted butter or another plant-based oil instead of coconut oil.

→ Why is my cake dense?

Overmixing the batter can cause a dense texture. Be sure to fold the dry ingredients in gently until just combined. Also, ensure your baking powder is fresh.

→ Can I freeze this cake?

Yes, wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add the icing before serving.

→ What pairs well with this cake?

Fresh berries, whipped cream, or a cup of Earl Grey tea complement the citrus notes beautifully. It's also lovely with a scoop of vanilla or coconut ice cream.