Heavenly Blood Orange Yogurt Cake (Printable)

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

# 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 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 Suggestions:

01 -
  • The Greek yogurt keeps every bite ridiculously moist without feeling heavy or dense.
  • Blood orange juice and zest give you that jewel-toned color and a flavor that's sweeter and less sharp than regular citrus.
  • It comes together in one bowl with no mixer, no fuss, and no chance of overcomplicating things.
  • The icing is optional but adds a glossy, bakery-style finish that makes it feel special without extra effort.
02 -
  • Don't skip letting the eggs come to room temperature or they'll seize up the coconut oil and create weird clumps in the batter.
  • If you overmix after adding the flour, the cake will turn out tough and chewy instead of light and moist.
  • Let the coconut oil cool completely before folding it in, or it'll deflate the batter and mess with the texture.
  • The icing sets firm but stays a little sticky, so don't stack slices or they'll glue themselves together.
03 -
  • Zest the oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll lose all that fragrant oil.
  • Use a toothpick to swirl the icing into any cracks on top of the cake for a rustic, bakery-style look.
  • If the top is browning too fast, tent the pan loosely with foil halfway through baking to protect the surface.
  • Warm the knife under hot water and wipe it clean between slices for perfect, clean cuts through the icing.
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