Heavenly Blood Orange Yogurt Cake

My neighbor handed me a bag of blood oranges one Saturday morning, their ruby flesh glowing through thin skin. I had never baked with them before, only sliced them into salads, but something about their color felt like a dare. That afternoon, I mixed them into a yogurt cake batter and watched the pale dough blush pink. The kitchen smelled like a citrus grove crossed with a bakery, and I knew before it even cooled that this cake would become a regular request.

I brought this cake to a spring potluck, and someone asked if I had added food coloring. When I cut into it and they saw the streaks of pink from the juice, the whole table leaned in. One friend took a second slice before dessert was even officially served. Since then, I make it every time blood oranges show up at the market, which is never often enough.

Ingredients

• All-purpose flour: The backbone of the cake, giving it structure without weighing it down.
• Baking powder: Creates a tender, airy rise that pairs beautifully with the yogurt.
• Salt: Just a pinch balances the sweetness and sharpens the citrus notes.
• Plain Greek yogurt: Adds moisture, tang, and a slight richness that keeps the cake soft for days.
• Granulated sugar: Sweetens the batter and helps the yogurt blend smoothly into the mix.
• Eggs: Bind everything together and give the cake a light, cohesive crumb.
• Blood orange zest: The fragrant oils in the zest carry the most intense citrus flavor.
• Blood orange juice: Adds moisture and a gorgeous pink hue that deepens as it bakes.
• Vanilla extract: Softens the citrus with a warm, sweet undertone.
• Coconut oil: Melted and cooled, it keeps the cake moist and adds a subtle tropical whisper.
• Powdered sugar: Sifted for the icing, it dissolves into a smooth, pourable glaze.
• Blood orange juice for icing: Thins the sugar into a glossy drizzle with a bright, tangy finish.

Instructions

Prep the pan:

Preheat your oven to 350°F and butter a 9x5-inch loaf pan generously, then dust with flour or line with parchment. This step prevents heartbreak when the cake sticks.

Mix the dry ingredients:

Whisk together flour, baking powder, and salt in a medium bowl, then set it aside. This ensures even distribution of leavening throughout the batter.

Combine yogurt and sugar:

In a large bowl, whisk the Greek yogurt and granulated sugar until smooth and creamy. It should look almost glossy.

Add eggs and citrus:

Whisk in the eggs one at a time, then stir in blood orange zest, juice, and vanilla. The batter will turn a pale peachy pink.

Fold in dry ingredients:

Gradually fold the flour mixture into the wet ingredients until just combined, being careful not to overmix. A few small lumps are fine.

Add the oil:

Gently fold in the melted, cooled coconut oil until the batter is smooth and unified. Pour it into the prepared pan and smooth the top with a spatula.

Bake:

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden and slightly domed.

Cool the cake:

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Allow it to cool completely before icing.

Make the icing:

Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable. If it is too thick, add a tiny splash more juice.

Ice and serve:

Drizzle the icing over the cooled cake, letting it run down the sides. Let it set for at least 20 minutes before slicing.

Save

The first time I served this cake, my sister asked for the recipe before she even finished her slice. She texted me a photo the next week of her own version, icing dripping down the sides in glossy ribbons. Now it is a shared language between us, a way to celebrate spring without needing an occasion.

How to Store Your Cake

This cake stays moist and tender for up to two days at room temperature if you cover it loosely with foil or a cake dome. The yogurt keeps the crumb soft, and the icing forms a protective layer that locks in moisture. If you need to keep it longer, wrap it tightly and refrigerate for up to five days. Let it come to room temperature before serving, or warm individual slices for a few seconds in the microwave.

Choosing and Zesting Blood Oranges

Look for blood oranges that feel heavy for their size and have smooth, firm skin with a slight give when you press gently. The deeper the red blush on the peel, the richer the color inside, though it is not a perfect indicator. When zesting, use a microplane and only take the colored outer layer, avoiding the bitter white pith underneath. I zest directly over the bowl so the fragrant oils fall right into the batter, and nothing goes to waste.

Serving Suggestions

This cake is beautiful on its own, but a handful of fresh raspberries or sliced strawberries on the side adds a pop of color and a tart contrast. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream turns it into a more indulgent dessert. I have also served it for brunch alongside coffee, and it disappeared faster than the pastries.

• Dust the top with extra powdered sugar for a snowy, elegant finish.
• Serve it warm with a drizzle of honey for a cozy, comforting twist.
• Pair it with a cup of Earl Grey tea, which echoes the citrus notes beautifully.

Save

Every time I make this cake, I am reminded that sometimes the best recipes come from unexpected ingredients and a little curiosity. I hope it brings as much brightness to your table as it has to mine.

Recipe FAQs

→ 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, but the cake will still be delicious.

→ How should I store this cake?

Keep covered at room temperature for up to 2 days. For longer freshness, refrigerate in an airtight container for up to 5 days.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture may vary slightly.

→ What can I use instead of coconut oil?

Melted unsalted butter works perfectly as a substitute. You can also use vegetable or canola oil for a neutral taste.

→ How do I know when the cake is done baking?

Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.

→ Can I freeze this cake?

Yes, wrap the cooled cake (without icing) tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight before icing.