Heavenly Blood Orange Yogurt Cake (Printable version)

Moist Greek yogurt cake infused with zesty blood oranges and finished with tangy citrus icing.

# Ingredient list:

→ 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 melted coconut oil, cooled

→ Icing

11 - Zest of 1 blood orange
12 - 1 1/2 cups powdered sugar, sifted
13 - 2 tablespoons freshly squeezed blood orange juice

# Step-by-step guide:

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

# Expert tips:

01 -
  • The Greek yogurt makes it impossibly moist without feeling heavy or dense.
  • Blood orange zest and juice give it a vibrant flavor that tastes like sunshine in cake form.
  • The icing sets into a glossy, sweet-tart glaze that looks bakery-perfect with zero effort.
  • It comes together in one bowl with no mixer required, so cleanup is a breeze.
02 -
  • Make sure your coconut oil is melted but cooled, or it will seize up when it hits the cold yogurt and eggs.
  • Do not skip letting the cake cool completely before icing, or the glaze will melt into the cake instead of sitting on top.
  • Room temperature eggs blend much more smoothly and create a lighter, airier batter than cold ones straight from the fridge.
03 -
  • Zest your blood oranges directly over the sugar bowl so the oils release into the sugar, intensifying the citrus flavor throughout the cake.
  • If your icing is too thick, add blood orange juice a teaspoon at a time until it reaches the perfect drizzling consistency.
  • Let the iced cake sit uncovered for the first hour so the glaze sets properly, then cover it loosely to keep it fresh.
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