Heavenly Blood Orange Yogurt Cake (Printable)

Vibrant, moist cake with Greek yogurt and blood oranges topped with citrus glaze.

# 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

→ Citrus 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 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 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.

# Expert Advice:

01 -
  • The Greek yogurt keeps every slice moist and tender without feeling heavy.
  • Blood orange zest and juice bring a natural sweetness with just enough tang to make it memorable.
  • The icing sets into a glossy glaze that looks bakery perfect with almost no effort.
  • It comes together in one bowl and bakes while you clean up the kitchen.
02 -
  • Always let the coconut oil cool completely before folding it in, or it will scramble the eggs and ruin the batter.
  • Sift the powdered sugar for the icing or you'll end up with lumps that won't dissolve no matter how much you whisk.
  • Room temperature eggs blend into the yogurt mixture smoothly without curdling or separating.
  • Don't skip the cooling time before icing, the glaze needs a cool surface to set properly.
03 -
  • Zest the oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll waste all that fragrant oil.
  • Line your loaf pan with parchment paper that overhangs the sides, it makes lifting the cake out effortless and keeps the edges intact.
  • Tap the filled pan gently on the counter before baking to release any air bubbles trapped in the batter.
  • If your icing is too thick, add blood orange juice a few drops at a time until it drizzles smoothly off a spoon.
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