Heavenly Blood Orange Yogurt Cake (Print version)

Vibrant, moist cake with creamy Greek yogurt and zesty blood oranges, topped with luscious citrus icing for a bright dessert.

# Required ingredients:

→ 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 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 bite incredibly moist without feeling heavy or dense.
  • Blood orange zest and juice give it a brightness that cuts through sweetness in the most elegant way.
  • It looks stunning with almost no effort, and that icing drizzle makes it bakery worthy.
  • You can have it mixed, baked, and cooled in under two hours, making it perfect for last minute guests.
02 -
  • Room temperature eggs are crucial; cold eggs won't emulsify properly and can make the batter lumpy or cause the oil to seize.
  • Don't skip cooling the coconut oil after melting, or it will cook the eggs and create a curdled mess instead of a smooth batter.
  • Sifting the powdered sugar for the icing is non negotiable if you want a silky drizzle instead of a grainy glaze.
03 -
  • Zest your oranges before juicing them; it's nearly impossible to zest a juiced orange and you'll end up frustrated.
  • If your icing is too thick, add blood orange juice a teaspoon at a time until it reaches drizzle consistency.
  • Let the cake cool completely on the wire rack instead of in the pan to prevent a soggy bottom.
  • Use a toothpick to check doneness in the center, but also trust your nose; when it smells deeply fragrant and citrusy, it's usually done.
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