Heavenly Blood Orange Yogurt Cake (Printable Version)

Vibrant, moist cake with Greek yogurt, blood oranges, and luscious citrus icing—perfect bright dessert.

# 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 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; do not overmix.
06 - Gently fold in melted coconut oil until fully incorporated.
07 - Pour batter into prepared loaf pan and smooth 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 bite impossibly moist without feeling dense or rich.
  • Blood orange zest adds a floral, ruby-red brightness you just don't get from regular citrus.
  • It looks stunning on a table with that jewel-toned icing dripping down the sides.
  • You can have batter in the pan in under twenty minutes with just a whisk and a bowl.
02 -
  • Room temperature eggs are crucial, cold eggs can cause the batter to seize or separate.
  • Don't skip cooling the coconut oil or it will scramble the eggs when you fold it in.
  • Sifting the powdered sugar prevents lumpy icing that looks homemade in the wrong way.
  • Let the cake cool completely or the icing will slide off in a sad, sticky puddle.
03 -
  • Zest your oranges before juicing them, it's nearly impossible to zest a juiced orange without frustration.
  • Line your loaf pan with parchment that hangs over the edges so you can lift the cake out like a sling.
  • If your icing is too thick, add juice by the teaspoon until it drips slowly off a spoon.
  • Let the icing set fully before wrapping or covering the cake, or it will smudge and stick.
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