Heavenly Blood Orange Yogurt Cake

My neighbor brought blood oranges to a potluck last winter, and I had no idea what to do with them until I spotted Greek yogurt in my fridge. The cake that came out of my oven that afternoon was softer than anything I'd baked in months, with this gorgeous pink-orange swirl running through every slice. I drizzled the icing while it was still warm—a mistake, but it soaked in and made the top glisten like candy. Everyone asked for the recipe before they even finished their first bite. That's when I knew this one was a keeper.

I made this for my sister's birthday brunch one spring, and she sliced into it while it was still barely cool. The icing hadn't fully set, so it dripped down the sides onto the plate in these perfect little rivers. She said it tasted like sunshine in cake form, which sounds cheesy, but I got it. There's something about that citrus and the tang from the yogurt that just wakes up your mouth.

Ingredients

• All-purpose flour: The structure of the cake, but don't overwork it or you'll end up with something tough instead of tender.
• Baking powder: This gives the lift without any baking soda bitterness, I learned that after a few flat loaves early on.
• Salt: Just a pinch to balance the sweetness and bring out the citrus, don't skip it.
• Plain Greek yogurt: The secret to that creamy, almost custardy crumb, use full-fat if you can for the richness.
• Granulated sugar: Sweetens without overpowering the fruit, and it dissolves beautifully into the yogurt.
• Eggs: Let them come to room temperature so they blend smoothly and don't seize up the coconut oil.
• Blood orange zest: This is where all the fragrance lives, use a light hand so you don't hit the bitter white pith.
• Blood orange juice: Freshly squeezed is non-negotiable here, bottled juice tastes flat and won't give you that vibrant flavor.
• Vanilla extract: A background note that makes everything taste more like itself.
• Coconut oil: Melted and cooled, it keeps the cake soft and adds a subtle tropical whisper, butter works too if you prefer.
• Powdered sugar: Sift it first or your icing will be lumpy, I learned that the hard way on cake number three.

Instructions

Prep Your Pan:

Preheat your oven to 350°F and butter every corner of a 9x5-inch loaf pan, then dust it lightly with flour or line it with parchment for easy release. This step saves you from prying out stuck edges later.

Mix the Dry Stuff:

Whisk together the flour, baking powder, and salt in a medium bowl until it looks evenly blended and set it aside. This ensures every spoonful of batter gets an even rise.

Combine Yogurt and Sugar:

In a large bowl, whisk the Greek yogurt and granulated sugar together until it's smooth and creamy, almost like frosting. You'll see it lighten up as the sugar dissolves.

Add Eggs and Citrus:

Crack in the eggs one at a time, whisking after each addition, then stir in the blood orange zest, juice, and vanilla extract. The batter will smell incredible at this point, bright and sweet.

Fold in the Dry Ingredients:

Gently fold the flour mixture into the wet ingredients with a spatula, stopping as soon as you don't see any dry streaks. Overmixing here will make the cake tough instead of cloud-like.

Fold in the Coconut Oil:

Drizzle in the melted, cooled coconut oil and fold it through until the batter looks glossy and smooth. Make sure it's not too hot or it'll scramble the eggs.

Bake Until Golden:

Pour the batter into your prepared pan, smooth the top with a spatula, and bake for 50 minutes or until a toothpick comes out clean. The top should be golden and slightly domed.

Cool Completely:

Let the cake sit in the pan for 10 minutes to firm up, then turn it out onto a wire rack to cool all the way before icing. Patience here is everything.

Make the Icing:

Whisk together the powdered sugar, blood orange juice, and zest until it's smooth and pourable, adding a tiny bit more juice if it's too thick. It should flow like honey.

Drizzle and Set:

Once the cake is completely cool, drizzle the icing over the top and let it cascade down the sides naturally. Give it at least 20 minutes to set before slicing so it doesn't run everywhere.

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The first time I served this at a dinner party, someone asked if I'd used food coloring because the crumb had these pale coral streaks running through it. I hadn't—that's just what blood oranges do when you fold them into yogurt and heat. It felt like a little magic trick I could pull off without any sleight of hand, just fruit and butter and time.

Storing and Serving

This cake stays soft at room temperature for a solid two days if you cover it loosely with foil or a cake dome. After that, I move it to the fridge where it'll keep for almost a week, though the icing might lose a bit of its shine. Let it come back to room temp before serving, or enjoy it cold with coffee in the morning. I've done both and regret neither.

Swaps and Tweaks

If you can't find blood oranges, regular oranges or even Meyer lemons work beautifully, though you'll lose that rosy color. Melted butter can replace the coconut oil without changing the texture much, just a slightly richer flavor. For a dairy-free version, swap in coconut yogurt and watch the bake time—it sometimes needs an extra five minutes.

What to Serve Alongside

I love this with a handful of fresh raspberries or blackberries on the side, their tartness plays off the sweet icing perfectly. A dollop of barely sweetened whipped cream is lovely too, especially if you're serving it as a fancy breakfast. Sometimes I just eat it plain with black tea and call it a win.

• Dust the top with extra blood orange zest right before serving for a pop of color and aroma.
• Toast thin slices in a skillet with a little butter for a next-level breakfast treat.
• Pair with sparkling water infused with citrus slices to keep the brightness going.

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Every time I pull this cake out of the oven, the kitchen smells like a citrus grove in full bloom, and I remember why I keep coming back to it. It's simple, forgiving, and always makes people smile.

Recipe FAQs

→ Can I use regular oranges instead of blood oranges?

Yes, navel oranges or Valencia oranges work perfectly as substitutes. The flavor will be slightly less complex, but you'll still get delicious citrus notes throughout the cake and icing.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and spring back lightly when touched.

→ Can I make this cake ahead of time?

Absolutely! The cake actually tastes better the next day as the flavors meld together. Store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Add the icing just before serving.

→ What's the purpose of Greek yogurt in this cake?

Greek yogurt adds moisture and tenderness to the crumb while providing a subtle tang that complements the blood orange. The acidity also activates the baking powder for proper lift and texture.

→ Can I freeze this cake?

Yes! Wrap the completely cooled cake (without icing) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature, then add the fresh icing before serving.

→ Why is my icing too thick or too runny?

If the icing is too thick, add more blood orange juice one teaspoon at a time. If too thin, whisk in additional powdered sugar until you reach a pourable consistency that still holds its shape when drizzled.