Save to Pinterest My neighbor knocked on my door one Saturday morning with a bag of blood oranges from her tree, more than she could use. I had never baked with them before, but their deep ruby color was too beautiful to ignore. That afternoon, I mixed up this yogurt cake on a whim, and the kitchen filled with the most intoxicating citrus perfume. When I pulled it from the oven, golden and fragrant, I knew I had stumbled onto something special. It has been my go-to ever since whenever I want something bright and a little bit magical.
I brought this cake to a spring brunch once, still warm and barely iced. My friend Sarah took one bite and asked if I had added some secret ingredient because it tasted so much brighter than ordinary lemon cake. The secret was just the blood oranges, their slight berry undertone making everything taste more alive. By the time we finished our coffee, the entire loaf was gone. I have made it a dozen times since, and it always disappears just as fast.
Ingredients
- All-purpose flour: Forms the tender structure of the cake, and measuring it correctly by spooning and leveling prevents a dry crumb.
- Baking powder: Gives the cake its gentle rise and airy texture, so make sure yours is fresh for the best lift.
- Salt: Balances the sweetness and makes the citrus flavor pop even more.
- Plain Greek yogurt: Adds moisture and a subtle tang that complements the blood orange beautifully, and full-fat works best for richness.
- Granulated sugar: Sweetens the cake and helps create that tender, melt-in-your-mouth crumb.
- Eggs: Bind everything together and add richness, and using room temperature eggs helps them blend smoothly into the batter.
- Blood orange zest: Packs the most intense citrus flavor, so zest before juicing and avoid the bitter white pith.
- Blood orange juice: Brings bright acidity and that gorgeous ruby hue, and freshly squeezed is always worth it.
- Vanilla extract: Rounds out the citrus with a warm, sweet depth that ties all the flavors together.
- Coconut oil: Keeps the cake moist and adds a subtle tropical note, and melting it ahead of time lets it cool so it does not scramble the eggs.
- Powdered sugar: Creates a smooth, pourable icing that sets beautifully, and sifting it prevents lumps.
Instructions
- Prep the Pan:
- Preheat your oven to 350°F and generously butter and flour a 9x5-inch loaf pan, making sure to get into all the corners. Lining it with parchment paper makes removing the cake foolproof and cleanup even easier.
- Mix the Dry Ingredients:
- Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. This ensures the leavening is distributed so your cake rises evenly.
- Combine Yogurt and Sugar:
- In a large bowl, whisk the Greek yogurt and sugar together until smooth and creamy, with no lumps remaining. The sugar will start to dissolve, and the mixture will look glossy and thick.
- Add Eggs and Citrus:
- Whisk in the eggs one at a time, letting each one blend in before adding the next, then stir in the blood orange zest, juice, and vanilla. The batter will loosen and turn a lovely pale pink.
- Fold in Dry Ingredients:
- Gently fold the dry mixture into the wet ingredients using a spatula, stirring just until no flour streaks remain. Overmixing will make the cake tough, so stop as soon as it comes together.
- Incorporate Coconut Oil:
- Pour in the melted coconut oil and fold gently until fully incorporated and the batter is silky. The oil adds richness and helps keep the cake moist for days.
- Pour and Smooth:
- Pour the batter into your prepared loaf pan and use a spatula to smooth the top into an even layer. This helps it bake evenly and look beautiful when sliced.
- Bake:
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when touched.
- Cool:
- Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Icing a warm cake will cause the glaze to run right off.
- Make the Icing:
- Whisk together the powdered sugar, blood orange juice, and zest until smooth and pourable, adding a bit more juice if it is too thick. The icing should ribbon off the whisk and settle back into itself.
- Glaze and Set:
- Drizzle the icing over the cooled cake, letting it cascade down the sides in glossy streaks. Let it set for at least 20 minutes before slicing so the icing firms up beautifully.
Save to Pinterest One evening, I made this cake after a long, frustrating day at work, needing something beautiful to reset my mood. The act of zesting the blood oranges, watching the bright flecks fall into the bowl, was oddly calming. When I finally sliced into the finished cake and saw that tender crumb and ruby-streaked icing, I felt lighter. It reminded me that sometimes the simplest rituals, a bowl, a whisk, something sweet, can bring you back to yourself.
Storing Your Cake
This cake stays beautifully moist at room temperature for up to two days if you cover it loosely with plastic wrap or store it under a cake dome. If you want to keep it longer, wrap it tightly and refrigerate it for up to five days, though I find it tastes best when brought back to room temperature before serving. The icing may soften slightly in the fridge, but it still tastes wonderful. I have even frozen slices wrapped individually in foil, and they thaw perfectly for a quick treat weeks later.
Substitutions and Variations
If you cannot find blood oranges, regular oranges or even Meyer lemons work beautifully, though you will lose that stunning ruby color. You can swap the coconut oil for melted unsalted butter if you prefer a more traditional flavor, and it works just as well. For a dairy-free version, use a thick plant-based yogurt and make sure your sugar is vegan-friendly. I have also stirred in a handful of fresh blueberries or raspberries for a fruity twist, and they sink into the batter in the most delightful way.
Serving Suggestions
This cake is stunning on its own, but a dollop of lightly sweetened whipped cream or a spoonful of crème fraîche takes it over the top. I love serving it with fresh berries on the side, especially strawberries or blackberries, which echo the tartness of the blood orange. It is perfect for brunch, afternoon tea, or even a light dessert after dinner with a cup of Earl Grey.
- Garnish with candied blood orange slices for an elegant finishing touch.
- Serve with a scoop of vanilla ice cream for a more indulgent dessert.
- Pair it with sparkling wine or a citrus-forward cocktail for a celebratory occasion.
Save to Pinterest This cake has become one of those recipes I reach for when I want to make something that feels special without spending all day in the kitchen. I hope it brings you as much joy as it has brought me, slice by sunny, citrus-kissed slice.
Questions & Answers
- → Can I use regular oranges instead of blood oranges?
Yes, you can substitute navel oranges or cara cara oranges. The flavor will be slightly less tart and the cake won't have the signature reddish-pink hue, but it will still be delicious.
- → What makes this cake so moist?
The combination of Greek yogurt and coconut oil creates exceptional moisture. Greek yogurt adds protein and tenderness while coconut oil provides rich fat content that keeps the cake soft for days.
- → Can I make this cake dairy-free?
Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or almond yogurt. For the icing, use plant-based milk powder or a dairy-free powdered sugar alternative.
- → How do I know when the cake is done baking?
Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and spring back when gently pressed.
- → Can I freeze this blood orange cake?
Absolutely! Wrap the completely cooled cake (without icing) tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight at room temperature before adding the icing.
- → Why is my icing too thick or thin?
If the icing is too thick, add more blood orange juice one teaspoon at a time. If too thin, gradually whisk in additional powdered sugar until it reaches a drizzling consistency.