Heavenly Blood Orange Yogurt Cake (Print Version)

Vibrant, moist cake with Greek yogurt, blood oranges, and citrus icing—perfect for a blissful dessert.

# 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 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 granulated 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 the dry mixture into the wet mixture until just combined; avoid overmixing.
06 - Gently fold in the melted coconut oil until fully incorporated.
07 - Transfer batter to prepared loaf pan and smooth the top surface evenly.
08 - Bake for 50 minutes, or until a toothpick inserted in the center emerges 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 blood orange zest until smooth and pourable consistency.
11 - Once cake is fully cooled, drizzle icing over the top and allow to set for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The Greek yogurt keeps every slice impossibly moist without feeling heavy or dense.
  • Blood orange zest and juice create layers of citrus flavor that taste complex but require almost no effort.
  • The icing sets into a glossy, crackly glaze that looks bakery perfect with zero fuss.
  • It comes together in one bowl with ingredients you likely already have on hand.
02 -
  • Room temperature eggs are essential; cold eggs can cause the batter to seize when you add the melted oil.
  • Don't skip cooling the coconut oil after melting or it will cook the eggs and create scrambled bits in your batter.
  • If your blood oranges aren't very juicy, you may need three or four to get enough juice for both the cake and the icing.
  • The icing should be thick but pourable; if it's too stiff, add blood orange juice a teaspoon at a time until it loosens.
03 -
  • Use a microplane to zest the blood oranges directly over the bowl so you capture every drop of the fragrant oils.
  • If you can't find blood oranges, regular navel or Cara Cara oranges work beautifully, though you'll lose that stunning ruby color.
  • For a more pronounced coconut flavor, use unrefined coconut oil; refined has a neutral taste that lets the citrus lead.
  • Let the icing drip naturally down the sides for a rustic look, or spread it evenly with an offset spatula for a cleaner finish.
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