Heavenly Blood Orange Yogurt Cake (Printable Format)

Vibrant cake with Greek yogurt, blood oranges, and citrus icing—moist, zesty, and absolutely delightful.

# What's Needed:

→ 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 the 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; do not overmix.
06 - Gently fold in the melted coconut oil until fully incorporated.
07 - Pour the 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 keeps every slice impossibly moist without feeling heavy or dense.
  • Blood orange juice and zest give it a floral, slightly berry-like brightness you don't get from regular oranges.
  • It comes together in one bowl with no mixer, no fuss, just a whisk and a little patience.
  • The icing adds just enough sweetness to balance the tangy yogurt crumb.
02 -
  • Room temperature eggs are non-negotiable, cold eggs can cause the coconut oil to seize and create a lumpy batter.
  • Don't skip cooling the melted coconut oil, pouring it in hot will partially cook the eggs and ruin the texture.
  • Fold the dry ingredients gently, a few lumps are fine, overmixing creates a dense, gummy crumb.
03 -
  • Zest the oranges before you juice them, it's nearly impossible to zest a juiced orange and you'll waste precious flavor.
  • Let the icing sit for a minute after whisking so any air bubbles rise to the surface, this makes for a smoother, glossier finish.
  • If the top of the cake browns too quickly, tent it loosely with foil halfway through baking to protect the crust.
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