Heavenly Blood Orange Yogurt Cake (Print version)

Vibrant, moist cake with creamy Greek yogurt and zesty blood oranges, finished with luscious citrus icing for a bright 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

→ 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; avoid overmixing.
06 - Gently fold in melted coconut oil until fully incorporated.
07 - Pour batter into prepared loaf pan and smooth the top.
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 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 top and let set for at least 20 minutes before slicing.

# Cooking tips:

01 -
  • It uses Greek yogurt to keep the crumb impossibly moist without feeling heavy or greasy.
  • The blood orange flavor is bold enough to feel special but balanced so it doesn't scream artificial citrus.
  • You can have this on the table in under two hours, which feels like magic for something this impressive.
02 -
  • Room temperature eggs are not a suggestion—cold eggs will refuse to incorporate properly and you'll end up with a grainy, separated mixture that no amount of whisking can fix.
  • Blood oranges have a short season and a very particular flavor; if you can't find them, regular oranges will work but taste noticeably different and less dramatic.
  • The icing needs to be completely smooth before you drizzle it, so take 30 seconds to really whisk out any lumps of powdered sugar that hide at the bottom of the bowl.
03 -
  • Cooling the coconut oil before folding it in is essential—if it's too warm, it will melt the batter and you'll end up with a greasy cake instead of a tender one.
  • If you can't find fresh blood orange juice, you can substitute half regular fresh orange juice and half pomegranate juice for a similar color and tartness, though the flavor will be slightly different.
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