Heavenly Blood Orange Yogurt Cake (Print page)

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

# 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 well combined.
04 - Whisk in eggs one at a time, then add blood orange zest, blood orange juice, and vanilla extract.
05 - Gradually fold the dry ingredient mixture into the wet mixture until just combined, being careful not to overmix.
06 - Gently fold in the melted coconut oil until fully incorporated throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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. Allow to set for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The Greek yogurt keeps every slice impossibly tender and moist for days.
  • Blood orange flavor is bold without being sharp, just sweet enough to feel indulgent.
  • It comes together in one bowl with no mixer, no fuss, no mess.
  • The icing turns into a shiny glaze that cracks perfectly under your fork.
02 -
  • Room temperature eggs are critical, cold eggs can cause the batter to seize and the coconut oil to solidify into little clumps.
  • Don't skip cooling the coconut oil, hot oil will scramble the eggs and ruin the texture.
  • Blood oranges vary in sweetness, so taste your juice and adjust the icing sugar if needed.
  • Let the cake cool completely before icing or it will melt into a sticky mess instead of a clean glaze.
03 -
  • Zest your oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll waste all that flavor.
  • Use a toothpick to swirl the icing into decorative patterns before it sets for a bakery-style finish.
  • If your batter looks curdled after adding the oil, don't panic, it will smooth out as you fold and the cake will bake up perfectly.
  • For the cleanest slices, wipe your knife between cuts and use a gentle sawing motion instead of pressing straight down.
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