Heavenly Blood Orange Yogurt Cake (Print Version)

Vibrant cake with Greek yogurt, blood oranges, and citrus icing—moist, zesty, and perfectly blissful.

# Ingredient List:

→ 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 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. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable.
10 - Once cake is fully cooled, drizzle icing over the top. Let set for at least 20 minutes before slicing.

# Helpful Tips:

01 -
  • The Greek yogurt keeps every slice incredibly moist for days, so you can bake it ahead without worry.
  • Blood orange juice and zest create a natural sweetness with just enough tang to keep it interesting.
  • It looks stunning with that ruby-pink icing, but it's forgiving enough for a weeknight.
  • One bowl for wet ingredients, one for dry, and you're done in minutes.
02 -
  • Room temperature eggs are crucial because cold eggs can cause the coconut oil to harden into little flecks in the batter.
  • Don't skip cooling the melted coconut oil or it will cook the eggs when you fold it in.
  • If your blood oranges aren't very juicy, you might need three or four to get the required juice.
  • The cake is done when it springs back lightly when touched and pulls away slightly from the pan edges.
03 -
  • Weigh your flour if you have a scale because too much will make the cake dry and crumbly.
  • Let the icing sit for a minute before drizzling so it thickens just slightly and clings better to the cake.
  • Use the leftover blood orange halves to make a quick syrup for cocktails or sparkling water.
  • If the top of your cake is browning too quickly, tent it loosely with foil halfway through baking.
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