Blood Orange Yogurt Cake (Printable)

Vibrant, moist cake with Greek yogurt and blood oranges, finished with tangy 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 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

# 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 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 melted coconut oil into batter 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 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 top. Let set for at least 20 minutes before slicing.

# Expert Hints:

01 -
  • The yogurt keeps every slice soft and moist for days, no dryness here.
  • Blood orange juice and zest bring a brightness that feels special without any fuss.
  • It comes together in one bowl with no mixer, just a whisk and a little patience.
  • The icing sets into a glossy, crackling glaze that makes each slice look bakery perfect.
02 -
  • Room temperature eggs are essential, cold eggs don't emulsify properly and the batter can separate.
  • Don't skip cooling the coconut oil or it will scramble the eggs and ruin the texture.
  • Check your oven temperature with a thermometer, too hot and the top cracks before the center sets.
  • Let the cake cool completely before icing or the glaze melts into a sticky mess instead of setting cleanly.
03 -
  • Zest your oranges over the sugar bowl so the oils release directly into the sugar, intensifying the citrus flavor.
  • Use a toothpick to poke small holes in the warm cake, then brush with extra juice for a soaked, ultra-moist crumb.
  • If your icing is too thick, add juice one teaspoon at a time until it drizzles smoothly.
  • Line your loaf pan with parchment paper that hangs over the edges for the easiest release and no stuck corners.
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