Heavenly Blood Orange Yogurt Cake (Printer-friendly)

Vibrant moist cake with creamy Greek yogurt and zesty blood oranges topped with luscious citrus icing.

# 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

# 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 combined.
04 - Whisk in the 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.
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 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.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps it impossibly moist for days without feeling heavy or dense.
  • Blood orange zest adds a floral, slightly tart brightness you won't get from regular oranges.
  • It looks stunning on a table with that natural rosy hue and glossy icing.
  • You can mix the whole thing in two bowls without a mixer or any fussy technique.
02 -
  • Room temperature eggs are crucial, cold ones will cause the coconut oil to seize into little clumps instead of blending smoothly.
  • Don't ice a warm cake unless you want the icing to soak in completely, which isn't bad, just different from the glossy finish.
  • If your blood oranges aren't very juicy, you might need one extra to get enough juice for both the batter and the icing.
03 -
  • Sift your powdered sugar before making the icing to avoid any gritty bits that won't dissolve.
  • Use a microplane for zesting so you get only the fragrant oils and none of the bitter white pith underneath.
  • Let the coconut oil cool to just warm, not hot, before folding it in or it'll deflate your batter.
  • If the icing is too thick, add blood orange juice one teaspoon at a time until it drizzles easily off a spoon.
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