Heavenly Blood Orange Yogurt Cake (Printable)

Vibrant, moist cake with creamy Greek yogurt and zesty blood oranges topped with luscious 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 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; avoid overmixing.
06 - Gently fold melted coconut oil into batter until fully incorporated.
07 - Pour batter into prepared loaf pan and smooth the top. Bake for 50 minutes until a toothpick inserted in center comes out clean.
08 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
09 - Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable.
10 - Once cake is fully cooled, drizzle icing over top. Let set for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The Greek yogurt keeps every slice impossibly tender and moist, even days later.
  • Blood orange flavor is vivid but never sharp, with a natural sweetness that feels both elegant and comforting.
  • It comes together in one bowl with no mixer required, making cleanup a breeze.
  • The glossy citrus icing adds just enough sweetness without overwhelming the delicate crumb.
02 -
  • Room temperature eggs are crucial, cold eggs can cause the coconut oil to seize and create little clumps in your batter.
  • Don't skip cooling the melted coconut oil slightly, adding it hot can deflate the batter and mess with the texture.
  • Let the cake cool completely before icing or the glaze will slide right off and pool at the bottom.
03 -
  • Weigh your flour if you can, too much flour is the most common reason this cake turns out dry instead of tender.
  • Use a light hand when folding in the dry ingredients, the batter should look a little lumpy and rough, not smooth and overworked.
  • If your blood oranges aren't very juicy, supplement with a splash of regular orange juice to reach the right amount.
  • Let the icing set fully before covering the cake or it will smudge and stick to whatever you use to cover it.
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