Heavenly Blood Orange Yogurt Cake (Printable)

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

# What You'll 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

# Steps:

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 fully 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 in melted coconut oil until fully incorporated.
07 - Pour batter into prepared loaf pan and smooth the top surface.
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 a 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.

# Chef’s Tips:

01 -
  • The Greek yogurt keeps the crumb impossibly moist without feeling heavy or dense.
  • Blood orange zest and juice infuse every bite with a sweet, slightly tart brightness that feels almost floral.
  • The icing sets into a glossy, citrusy glaze that cracks gently under your fork.
  • It looks stunning on a cake stand, with that natural blush tone running through the slices.
02 -
  • Room temperature eggs blend more smoothly into the batter, preventing lumps and ensuring a uniform crumb.
  • Let the coconut oil cool after melting or it will scramble the eggs and deflate the batter.
  • Do not overmix once you add the flour, or the cake will turn dense and tough instead of tender.
  • Cool the cake completely before icing, or the glaze will melt and slide off instead of setting into a glossy shell.
03 -
  • Use a light hand when folding in the flour to keep the crumb tender and prevent a tough, chewy texture.
  • If blood oranges are out of season, use regular orange or Meyer lemon for a different but equally delicious version.
  • Freeze individual slices wrapped in plastic, then thaw at room temperature for a quick, impressive dessert anytime.
  • Add a tablespoon of poppy seeds to the batter for a subtle crunch and a classic pairing with citrus.
Return