Heavenly Blood Orange Yogurt Cake (Print View)

Vibrant, moist cake with Greek yogurt, blood oranges, and citrus icing—a bright, blissful dessert treat.

# 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

→ 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 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 top. Let set for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The Greek yogurt keeps every slice tender and cloud-light, even the next day.
  • Blood orange zest adds a floral, almost berry-like sweetness you won't find in regular citrus.
  • That glossy icing hardens just enough to crack gently under your fork.
  • It looks stunning without any fuss, like you planned a dinner party but didn't stress over it.
02 -
  • Let the coconut oil cool after melting or it will deflate your batter and create an oily layer at the bottom of the pan.
  • Don't overmix once you add the flour, the moment you see no more dry streaks, stop stirring or the cake will be chewy instead of tender.
  • Use a microplane or fine zester for the blood orange zest, big shreds taste bitter and won't distribute evenly.
  • If your blood oranges aren't very juicy, supplement with a tiny splash of regular orange juice rather than leaving the batter too thick.
03 -
  • Bring your eggs and yogurt to room temperature by setting them out 30 minutes before you start, cold ingredients don't emulsify well and can make the batter grainy.
  • Line your loaf pan with parchment paper that hangs over the sides like handles, it makes lifting the cake out effortless and impressive.
  • If the top of your cake is browning too quickly, tent it loosely with foil halfway through baking to protect the surface while the center finishes cooking.
  • Taste your blood orange juice before adding it, if it's very tart, cut back the juice slightly and add a teaspoon of honey to the batter for balance.
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