Heavenly Blood Orange Yogurt Cake (Printable)

Vibrant cake with Greek yogurt, blood oranges, and citrus icing. Moist, zesty, and absolutely delightful.

# 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

# How To Make It:

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 the 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 Advice:

01 -
  • The Greek yogurt keeps every bite incredibly moist without feeling heavy or dense.
  • Blood orange juice and zest give you that perfect sweet-tart brightness you can't get from regular oranges.
  • It comes together in one bowl with no mixer, no fuss, and barely any cleanup.
  • The icing adds just enough sweetness and makes it look bakery-pretty with almost no effort.
02 -
  • Let the coconut oil cool to room temperature before folding it in, or it will seize up and create greasy pockets in the batter.
  • Don't skip the full cooling time before icing, I once rushed it and the icing slid right off into a puddle on the plate.
  • Room temperature eggs blend much more smoothly and create a lighter, airier crumb than cold ones straight from the fridge.
03 -
  • Line the bottom of your loaf pan with a parchment sling so you can lift the whole cake out cleanly without any sticking or tearing.
  • For an extra punch of citrus, brush the warm cake with a tablespoon of blood orange juice before icing, it soaks in and makes every bite more intense.
  • Freeze leftover slices wrapped tightly in plastic wrap, they thaw in minutes and taste bakery-fresh even weeks later.
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