Description
This Heavenly Blood Orange Yogurt Cake is a moist and tangy loaf infused with the vibrant flavors of fresh blood oranges. Made with Greek yogurt for a tender crumb and coconut oil for subtle richness, it’s topped with a zesty blood orange glaze that adds a perfect sweet and citrusy finish. Ideal for breakfast, brunch, or dessert, this cake combines wholesome ingredients with bright, refreshing flavors.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients and Flavorings
- 1 cup plain Greek yogurt
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- Zest of 2 blood oranges
- 1/4 cup freshly squeezed blood orange juice
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil, melted and cooled
Icing
- Zest of 1 blood orange
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons freshly squeezed blood orange juice
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- Mix Base Wet Ingredients: In a large bowl, whisk the plain Greek yogurt and granulated sugar together until smooth and fully combined for a creamy base.
- Add Eggs and Flavorings: Whisk the eggs into the yogurt and sugar mixture one at a time to ensure even incorporation. Then add the zest of 2 blood oranges, freshly squeezed blood orange juice, and vanilla extract and mix until combined.
- Incorporate Dry Mixture: Gradually fold the dry flour mixture into the wet ingredients gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Coconut Oil: Gently fold the melted and cooled coconut oil into the batter until fully incorporated for moisture and richness.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely, ensuring it firms up properly.
- Prepare the Icing: In a small bowl, whisk together the sifted powdered sugar, blood orange juice, and the zest of 1 blood orange until you achieve a smooth and pourable glaze.
- Ice and Set: Once the cake has fully cooled, drizzle the blood orange glaze evenly over the top. Let the icing set for at least 20 minutes before slicing and serving to enhance flavor and texture.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake tender and light.
- You can substitute coconut oil with unsalted butter if preferred.
- Use fresh blood oranges for the best vibrant flavor in both cake and icing.
- Allow the glaze to set fully before slicing to avoid messy cuts.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
