Blood Orange Yogurt Cake (Printer-Friendly)

Vibrant cake combining Greek yogurt and blood oranges with citrus glaze.

# What You 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

→ Citrus 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 the top. Bake for 50 minutes, or until a toothpick inserted in center comes out clean.
08 - Let cake cool in pan for 10 minutes, then transfer to a 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 the top. Let set for at least 20 minutes before slicing.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps every slice impossibly moist without feeling heavy or dense.
  • Blood orange zest and juice create layers of citrus flavor that taste both tart and floral.
  • The glossy icing adds just enough sweetness to balance the tang without overpowering it.
  • It comes together in one bowl with no mixer required, making cleanup a breeze.
02 -
  • Room temperature eggs are crucial, cold eggs can cause the batter to seize and create a lumpy texture.
  • Don't skip cooling the coconut oil or it will scramble the eggs when you fold it in.
  • Let the cake cool completely before icing or the glaze will slide right off and pool at the bottom.
  • Use a light hand when folding in the flour, a few lumps are fine and will bake out perfectly.
03 -
  • Zest your oranges before juicing them, it's nearly impossible to zest a juiced orange and you'll need every bit of that fragrant oil.
  • Line your loaf pan with parchment paper that overhangs the sides so you can lift the cake out easily without any sticking or crumbling.
  • If the icing is too thin, add powdered sugar a tablespoon at a time until it coats the back of a spoon but still drips slowly.
  • Let the iced cake sit uncovered for the first hour so the glaze sets properly, then cover loosely to keep it fresh.
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