Heavenly Blood Orange Yogurt Cake (Printable Version)

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

# How to Make:

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 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; avoid overmixing.
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 a wire rack to cool completely.
10 - Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable.
11 - Once cake is fully cooled, drizzle icing over the top and let set for at least 20 minutes before slicing.

# Expert Tips:

01 -
  • The Greek yogurt keeps every slice impossibly moist for days, no dry edges in sight.
  • Blood orange zest gives you that gorgeous color and bright flavor without any artificial anything.
  • It comes together in one bowl with no mixer, so cleanup is a breeze.
  • The icing sets into a glossy, crackly glaze that looks fancy but takes two minutes to whisk.
02 -
  • Room temperature eggs are crucial, cold eggs can cause the coconut oil to seize up into little clumps in the batter.
  • Don't overbake or the edges will dry out, check at 45 minutes and pull it as soon as a toothpick comes out with just a few moist crumbs.
  • Let the cake cool completely before icing, even if you're impatient, or the glaze will slide right off the sides.
03 -
  • Zest your oranges before you juice them, it's nearly impossible to zest a juiced orange half.
  • Use a toothpick to swirl any air bubbles out of the batter right after you pour it into the pan for an even crumb.
  • If your icing is too thick to drizzle, add blood orange juice a teaspoon at a time until it reaches a honey-like consistency.
  • Let the iced cake sit uncovered for 20 minutes so the glaze sets with that beautiful glossy finish before you cover or slice it.
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