Heavenly Blood Orange Yogurt Cake (Printable)

Moist cake blending Greek yogurt with bright blood orange flavor and sweet citrus icing.

# What You 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

# Directions:

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 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; avoid overmixing.
06 - Gently fold in the melted coconut oil until fully incorporated.
07 - Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar, blood orange juice, and zest until smooth and pourable.
10 - 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 slice impossibly moist for days, no dry crumb in sight.
  • Blood orange juice and zest bring a sweet-tart brightness that feels fancy but requires zero special skills.
  • It comes together in one bowl with no mixer, making cleanup almost as satisfying as eating it.
  • The icing sets into a glossy, crackly shell that looks like you spent hours on presentation.
02 -
  • Room temperature eggs are essential, cold eggs can cause the batter to seize and refuse to blend smoothly.
  • Don't swap baking powder for baking soda, they're not interchangeable and the cake won't rise properly.
  • Cool the melted coconut oil before adding it or it can scramble the eggs in the batter.
  • Let the cake cool completely before icing, even if you're impatient, or the icing will slide right off.
03 -
  • Zest the blood oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll save yourself the frustration.
  • If your icing is too runny, add powdered sugar a tablespoon at a time until it thickens to the right consistency.
  • Use a cake tester or toothpick in the center of the loaf, if it comes out with wet batter, give it another five minutes and check again.
  • Line your loaf pan with parchment paper that overhangs the sides, it makes lifting the cake out effortless and prevents sticking.
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