Save to Pins My neighbor showed up one February morning with a bag of blood oranges from her tree, insisting I take them all before they fell. I had no plan, just a hunch that their jewel-toned juice would be stunning in something simple. That afternoon, I whisked together yogurt, eggs, and citrus in my largest bowl, and the kitchen smelled like sunshine breaking through winter fog. The cake that came out of the oven was so vibrant and tender, I made it again the next weekend.
I brought this cake to a potluck where everyone was expecting brownies and cookies, and it was gone before the main course even started. One friend asked if I'd used food coloring because the crumb was such a pale blush pink. I loved watching people realize that color came entirely from the fruit. It felt like sharing a little secret that nature had tucked inside winter citrus.
Ingredients
- All-purpose flour: The backbone of the crumb, measure it by spooning into your cup and leveling off so the cake stays light.
- Baking powder: Make sure yours is fresh or the cake wont rise properly, I learned that the hard way once.
- Salt: Just a pinch to balance the sweetness and let the citrus sing through.
- Plain Greek yogurt: Use full-fat for the richest texture, it keeps the cake tender for days.
- Granulated sugar: Whisked with the yogurt until smooth, this creates the base sweetness without overpowering the fruit.
- Eggs: Room temperature eggs blend more easily and give you a smoother batter.
- Blood orange zest: The oils in the zest carry so much flavor, use a microplane and avoid the bitter white pith.
- Blood orange juice: Freshly squeezed is essential, bottled juice just doesnt have that floral brightness.
- Vanilla extract: A quiet background note that makes everything taste a little warmer.
- Coconut oil: Melted and cooled so it folds in without seizing, it adds moisture and a subtle tropical hint.
- Powdered sugar: Sift it for the icing or youll end up with lumps no amount of whisking will fix.
Instructions
- Get the oven ready:
- Preheat to 350°F and prepare your loaf pan with butter and flour, or line it with parchment for easy removal later. I like to let the paper hang over the sides like little handles.
- Combine the dry ingredients:
- Whisk flour, baking powder, and salt in a medium bowl until evenly distributed. Set it aside while you work on the wet ingredients.
- Blend yogurt and sugar:
- In a large bowl, whisk the Greek yogurt and granulated sugar together until the mixture is smooth and the sugar begins to dissolve. It should look creamy and pale.
- Add eggs and citrus:
- Whisk in the eggs one at a time, then stir in the blood orange zest, juice, and vanilla extract. The batter will smell incredible at this point.
- Fold in the dry mix:
- Gently fold the flour mixture into the wet ingredients until just combined, a few small lumps are fine. Overmixing will make the cake tough.
- Incorporate the oil:
- Slowly fold in the melted coconut oil until the batter is glossy and fully blended. Work gently to keep the texture light.
- Fill the pan and bake:
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 minutes, checking with a toothpick at the center until it comes out clean.
- Cool completely:
- Let the cake rest in the pan for 10 minutes, then transfer it to a wire rack. Icing a warm cake will just melt into a puddle.
- Make the icing:
- Whisk powdered sugar, blood orange juice, and zest together until smooth and pourable. Add a tiny bit more juice if its too thick.
- Drizzle and set:
- Once the cake is cool, drizzle the icing over the top and let it set for at least 20 minutes. The glaze will firm up into a beautiful crackly finish.
Save to Pins The first time I sliced into this cake, the color stopped me completely. That soft pink crumb against the glossy white icing looked almost too pretty to eat. My daughter took a photo before taking a bite, then immediately asked if we could make it for her birthday. It became our winter tradition, a little brightness when the days are short.
Choosing Your Citrus
Blood oranges are in season from December through April, and their flavor varies from sweet to slightly tart depending on the variety. If you cant find them, regular oranges or Cara Cara oranges work beautifully, though you lose that signature blush color. I once used a mix of blood orange and Meyer lemon, and the result was floral and complex. Trust your taste and use what smells the most fragrant.
Storing and Serving
This cake stays moist at room temperature for up to two days under a cake dome or wrapped in plastic. If you refrigerate it, let slices come back to room temperature before serving so the texture softens again. I love serving it with barely sweetened whipped cream or a handful of fresh raspberries. A thin slice with afternoon coffee feels like a small, perfect luxury.
Making It Your Own
You can swap the coconut oil for melted butter if you prefer a more classic flavor, or use olive oil for something a little savory and fruity. I sometimes add a tablespoon of poppy seeds to the batter for crunch, or fold in finely chopped pistachios. The icing can handle a splash of limoncello or Grand Marnier if you want a grown-up version.
- Try adding a teaspoon of cardamom to the dry ingredients for a warm, floral note.
- Fold in a handful of fresh blueberries for bursts of color and tartness.
- Double the icing and serve extra on the side for anyone who wants more sweetness.
Save to Pins This cake has become my answer to gray days and last-minute guests, something that feels special without any fuss. I hope it brings a little color and sweetness into your kitchen too.
Questions & Answers
- → Can I use regular oranges instead of blood oranges?
Yes, regular oranges work perfectly as a substitute. You'll lose the vibrant pink-red color, but the citrus flavor will remain delicious and bright.
- → How do I store this cake to keep it fresh?
Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days in an airtight container.
- → Can I substitute the Greek yogurt with regular yogurt?
Greek yogurt provides a thicker, creamier texture, but regular plain yogurt can be used. The cake may be slightly less dense but still delicious.
- → What can I use instead of coconut oil?
Melted unsalted butter is an excellent substitute for coconut oil and will give the cake a rich, buttery flavor without altering the texture.
- → Why is my icing too thick or too runny?
Adjust the consistency by adding more powdered sugar to thicken or a few drops of blood orange juice to thin. The icing should be pourable but not watery.
- → Can this cake be made ahead of time?
Absolutely! Bake the cake up to 2 days in advance and store it unfrosted. Add the icing a few hours before serving for the best presentation.