Heavenly Blood Orange Yogurt Cake (Printable Version)

Vibrant cake with Greek yogurt, blood oranges, and citrus icing—moist, zesty, and absolutely delightful.

# What You'll 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 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 combined.
04 - Whisk in the eggs one at a time, then add blood orange zest, blood orange juice, and vanilla extract.
05 - Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
06 - Gently fold in the melted coconut oil until fully incorporated.
07 - Pour the batter into the prepared loaf pan and smooth the top.
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. Let set for at least 20 minutes before slicing.

# Tips for Success:

01 -
  • The Greek yogurt keeps every slice impossibly moist without feeling heavy or dense.
  • Blood orange juice and zest bring a floral sweetness that regular oranges just cant match.
  • It comes together in one bowl with no mixer, no fuss, and no chance of failure.
  • The icing sets into a glossy, crackly shell that looks like you spent hours when you didnt.
02 -
  • Room temperature eggs are essential, cold eggs will seize up the batter and create a dense crumb.
  • Do not skip cooling the coconut oil before adding it or you'll scramble the eggs and ruin the texture.
  • Sift the powdered sugar for the icing or you'll end up with lumps no amount of whisking can fix.
  • Let the cake cool completely before icing, warm cake will melt the sugar 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 fragrant oil.
  • Line your loaf pan with parchment paper that hangs over the edges, it creates handles that make lifting the cake out effortless.
  • If your icing sets too fast, warm it gently over a bowl of hot water and whisk until it loosens up again.
  • Use a serrated knife to slice the cake cleanly without tearing the tender crumb or cracking the icing.
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