Blood Orange Yogurt Cake (Printable)

Vibrant blood orange cake with creamy Greek yogurt and sweet citrus glaze.

# What You’ll Need:

→ Dry Ingredients

01 - 1.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.25 teaspoon salt

→ Wet Ingredients

04 - 1 cup plain Greek yogurt
05 - 0.75 cup granulated sugar
06 - 3 large eggs, room temperature
07 - Zest of 2 blood oranges
08 - 0.25 cup freshly squeezed blood orange juice
09 - 1 teaspoon vanilla extract
10 - 0.5 cup coconut oil, melted and cooled

→ Icing

11 - Zest of 1 blood orange
12 - 1.5 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 well 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. Do not overmix.
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 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. Let set for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The Greek yogurt keeps every crumb soft and moist for days without feeling heavy.
  • Blood orange brings a floral sweetness that regular citrus just cant match.
  • It looks stunning on a table with that jewel toned icing dripping down the edges.
  • One bowl for wet ingredients means less cleanup and more time to enjoy your tea.
02 -
  • Room temperature eggs are essential, cold eggs can cause the batter to seize and the oil to clump.
  • Dont skip cooling the coconut oil, hot oil will cook the eggs and ruin the texture.
  • If you cant find blood oranges, regular oranges work but the flavor will be brighter and less complex.
  • The cake is done when a toothpick has a few moist crumbs, not wet batter, pulling it too early makes it soggy.
03 -
  • Zest your oranges before juicing them, its nearly impossible to zest a juiced fruit.
  • If your batter looks curdled after adding the oil, keep folding gently and it will come together.
  • A kitchen scale makes measuring flour foolproof and ensures the same texture every time.
  • Taste your blood orange juice before adding it, some are sweeter than others and you may want to adjust the sugar slightly.
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