Heavenly Blood Orange Yogurt Cake (Printable)

Vibrant citrus cake with creamy yogurt and zesty blood orange glaze

# 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 it:

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; do not overmix.
06 - Gently fold in melted coconut oil until fully incorporated.
07 - Pour batter into 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 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 top. Let set for at least 20 minutes before slicing.

# Helpful Hints:

01 -
  • The yogurt keeps it incredibly moist for days, no dry crumb here.
  • Blood orange juice and zest give it a floral, slightly sweet citrus punch that regular oranges just can't match.
  • It looks stunning with that ruby-toned icing dripping down the sides.
  • One bowl, one whisk, and you're practically done before the oven even preheats.
02 -
  • Room temperature eggs are essential, cold eggs can cause the melted coconut oil to harden into little clumps in the batter.
  • Don't skip cooling the coconut oil, pouring it in hot will scramble the eggs and ruin the texture.
  • Blood orange juice varies in sweetness, taste your icing before adding it all and adjust the powdered sugar if needed.
03 -
  • Zest your oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll need every bit of that fragrant oil.
  • Let the cake cool completely before icing, warm cake will cause the icing to soak in instead of setting on top.
  • Use a toothpick to test doneness in the center, the edges will always look done first but the middle needs time.
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