Blood Orange Yogurt Cake

My neighbor dropped off a bag of blood oranges one chilly February morning, and I had no plan for them except to admire their ruby flesh. I was craving something tender and not too sweet, so I pulled out my yogurt cake recipe and swapped in the citrus. The kitchen smelled like sunshine breaking through winter clouds. That first slice, still warm with icing barely set, became my new standard for comfort baking.

I baked this for a small gathering where everyone claimed they were too full for dessert. Then someone cut a sliver, and suddenly five people were hovering over the cake stand with forks. One friend said it tasted like a cloud kissed by an orange grove. I laughed, but she wasnt wrong. The yogurt tang plays so well against the slight bitterness of blood orange zest that it feels both light and indulgent at once.

Ingredients

• All purpose flour: The backbone of the crumb, I always spoon and level mine to avoid a dense loaf.
• Baking powder: Fresh baking powder is non negotiable here, old stuff wont give you that perfect rise.
• Salt: Just a pinch balances the sweetness and makes the citrus sing.
• Plain Greek yogurt: Full fat is my choice for richness, but low fat works if thats what you have on hand.
• Granulated sugar: Not too much, just enough to let the fruit flavor shine through.
• Large eggs: Room temperature eggs blend smoothly and create a tender texture.
• Blood orange zest: The oils in the zest carry so much fragrance, I zest right over the bowl to catch every drop.
• Blood orange juice: Freshly squeezed is worth the effort, bottled juice tastes flat by comparison.
• Vanilla extract: A whisper of vanilla rounds out the citrus without competing.
• Coconut oil: Melted and cooled, it adds moisture and a subtle tropical note that loves oranges.
• Powdered sugar: Sifting prevents lumps in the icing, a step I learned after a gritty first attempt.

Instructions

Prepare Your Pan:

Preheat your oven to 350°F and generously butter and flour a 9x5 inch loaf pan, or line it with parchment for easy release. I like to leave parchment wings hanging over the sides so I can lift the whole cake out cleanly.

Mix the Dry Base:

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

Blend Yogurt and Sugar:

In a large bowl, whisk the Greek yogurt and granulated sugar until the mixture is smooth and the sugar starts to dissolve. This takes about a minute of steady whisking.

Add Eggs and Citrus:

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

Fold in Flour:

Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until no white streaks remain. Overmixing will make the cake tough, so stop as soon as its combined.

Incorporate the Oil:

Fold in the melted and cooled coconut oil until fully incorporated and the batter looks glossy. Pour the batter into your prepared pan and smooth the top with the spatula.

Bake Until Golden:

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and spring back when gently pressed.

Cool Completely:

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Patience here is key, icing on a warm cake will just slide off.

Make the Icing:

Whisk together the powdered sugar, blood orange juice, and zest until smooth and pourable. If its too thick, add a few drops of juice; if too thin, add a bit more sugar.

Drizzle and Set:

Once the cake is fully cooled, drizzle the icing over the top in slow zigzags, letting it cascade down the sides. Let it set for at least 20 minutes before slicing so the icing firms up just enough.

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My daughter asked if we could make this her birthday cake one year instead of the usual chocolate tower. I was surprised, but we baked two loaves, stacked them with whipped cream and berries in between, and covered the whole thing in blood orange icing. It was unconventional and absolutely perfect. She said it felt like eating a celebration of spring, even though her birthday is in late winter.

Storing and Serving

This cake keeps beautifully at room temperature for up to two days if covered loosely with foil or a cake dome. The yogurt keeps it moist, so it wont dry out overnight. If you want to stretch it longer, refrigerate it for up to five days, though the icing may lose a bit of its glossy finish. I like serving it with a dollop of unsweetened whipped cream or fresh raspberries on the side for contrast.

Flavor Variations

If blood oranges are out of season, try Meyer lemons for a sweeter, floral twist or regular oranges with a tablespoon of lime juice for extra zing. You can also fold in a handful of poppy seeds for crunch or swap the coconut oil for melted butter if you prefer a more classic dairy richness. I once added a teaspoon of cardamom to the dry ingredients and it tasted like something from a fancy bakery.

Final Touches

The icing is forgiving, so feel free to adjust the consistency to your liking by adding juice or sugar a little at a time. If you want a thicker glaze that stays put, use less juice; for a translucent drizzle, thin it out. I sometimes sprinkle extra blood orange zest or a few edible flowers on top while the icing is still wet for a bakery worthy finish.

• Let the cake cool completely before icing or it will slide right off and pool at the base.
• Use a serrated knife to slice cleanly through the tender crumb without squishing it.
• Wrap individual slices in parchment and freeze for up to a month for a quick treat anytime.

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This cake has become my go to when I want to feel like Ive made something special without spending all day in the kitchen. It never fails to brighten a table or a mood, and every slice feels like a small, sweet gift.

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 cake won't have the signature red-pink hue, but the results will still be delicious.

→ How should I store this cake?

Keep the cake covered at room temperature for up to 2 days. For longer freshness, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.

→ Can I freeze this cake?

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

→ Why is my cake dense or heavy?

Overmixing the batter can create a dense texture. Fold the dry ingredients in gently until just combined—some small lumps are fine. Also ensure your eggs and yogurt are at room temperature for proper aeration.

→ Can I make this dairy-free?

Use a dairy-free yogurt alternative and replace the coconut oil with melted vegan butter if needed. The texture may vary slightly, but the citrus flavors will still shine through beautifully.

→ How do I know when the cake is done baking?

Insert a wooden toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and spring back when lightly touched.