Heavenly Blood Orange Yogurt Cake (Print Version)

Vibrant, moist cake with Greek yogurt, blood oranges, and citrus icing—perfect for a bright dessert experience.

# 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

# Cooking 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 the dry ingredients into the wet mixture until just combined; avoid overmixing.
06 - Gently fold in the melted coconut oil until fully incorporated.
07 - Pour 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.

# Expert Advice:

01 -
  • The Greek yogurt makes every bite impossibly moist without feeling heavy or dense.
  • Blood orange zest and juice create a flavor thats both sweet and slightly tart, nothing like ordinary citrus cakes.
  • The icing sets into a glossy glaze that cracks perfectly under your fork.
  • It comes together in one bowl with no mixer, so cleanup is almost as easy as eating it.
02 -
  • Let your eggs and yogurt come to room temperature or the batter wont blend smoothly and the oil might separate.
  • Dont skip cooling the melted coconut oil, hot oil will scramble the eggs and ruin the texture.
  • If your blood oranges are less juicy, squeeze an extra one to make sure you have enough for both batter and icing.
03 -
  • Zest your oranges before juicing them, its nearly impossible to zest a juiced fruit.
  • Line your loaf pan with parchment so the cake lifts out cleanly and the icing drips down the sides beautifully.
  • If the top starts browning too quickly, tent it loosely with foil for the last 15 minutes of baking.
Go Back