Heavenly Blood Orange Yogurt Cake (Printable)

A vibrant, moist cake featuring creamy Greek yogurt and fresh blood oranges with tangy 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 well 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; 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 surface.
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 cooling 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.

# Top Tips:

01 -
  • The Greek yogurt keeps every slice incredibly moist without feeling heavy or dense.
  • Blood orange zest and juice give it a brightness that feels like sunshine in cake form.
  • The icing adds just enough sweetness without overpowering the delicate citrus flavor.
  • It comes together in one bowl with no mixer required, which means less cleanup and more cake.
02 -
  • Room temperature eggs are crucial, cold eggs can cause the batter to seize and the oil to clump instead of blending smoothly.
  • Don't skip the cooling step before icing, I learned this the hard way when my first attempt turned into a sticky puddle.
  • Fresh baking powder makes all the difference, old powder won't give you the rise you need and the cake will be dense.
  • Zest the oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll need every bit of that fragrant oil.
03 -
  • Let the coconut oil cool completely before adding it to the batter, or it can scramble the eggs and ruin the texture.
  • Use a light hand when folding in the flour, overworking the batter activates the gluten and makes the cake tough instead of tender.
  • If your icing sets too quickly, warm it gently in the microwave for a few seconds to make it pourable again.
  • Wrap leftover slices individually in plastic wrap and freeze for up to a month, they thaw beautifully and taste freshly baked.
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