Heavenly Blood Orange Yogurt Cake (Printable)

Vibrant moist cake with Greek yogurt and zesty blood oranges, finished with luscious citrus icing.

# 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 melted and cooled coconut oil

→ Citrus Icing

11 - Zest of 1 blood orange
12 - 1 1/2 cups powdered sugar, sifted
13 - 2 tablespoons freshly squeezed blood orange juice

# Directions:

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.
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 yogurt keeps it impossibly moist for days, so you can bake ahead without worry.
  • Blood orange zest gives it a floral, ruby-red brightness you cannot get from regular citrus.
  • It is easy enough for a weeknight but looks like you planned it for company.
  • The icing soaks into the warm cake just enough to make every bite a little indulgent.
02 -
  • Do not skip cooling the coconut oil before folding it in, or it will scramble the eggs and ruin the texture.
  • Room temperature eggs are critical, cold eggs will not emulsify smoothly and the batter will look separated.
  • If your icing is too thick, add blood orange juice one teaspoon at a time until it flows easily off a spoon.
  • Let the cake cool completely before icing, or the glaze will soak in too fast and disappear.
03 -
  • Zest your blood oranges directly over the sugar bowl so the oils fall in, then whisk them together for an aromatic boost.
  • If your coconut oil solidifies while you are mixing, gently rewarm it just until liquid, then proceed.
  • For a deeper citrus flavor, brush the warm cake with an extra tablespoon of blood orange juice before icing.
  • Use a serrated knife to slice cleanly through the icing without dragging or tearing the crumb.
Go Back