Heavenly Blood Orange Yogurt Cake

The winter my neighbor brought over a bag of blood oranges from her backyard tree changed everything about my baking. I had never seen fruit so impossibly vibrant, like someone had captured sunset inside peelable skin. That first cake I baked with them stained my fingertips pink and made the entire kitchen smell like sunshine interrupting a gray February day. Now I keep an eye out for that fleeting season at the market, hoarding as many as I can carry.

My sister called me mid-bake once, complaining that her cakes always turn out dry and dense. I walked her through this recipe over the phone while orange zest dusted my counter. Three days later she texted me a photo of her slice, thick icing dripping down the sides, with the caption I finally made something I'm proud of. Now it's her go-to for office birthdays and potlucks.

Ingredients

• All-purpose flour: The structure here, but don't pack it down or measure directly over the bowl
• Baking powder: Fresh is non-negotiable, check that expiration date before you start
• Salt: Just enough to make the citrus flavors pop forward
• Greek yogurt: Full fat creates the tenderest crumb, but low fat works if that's what you have
• Granulated sugar: Creaming this with the yogurt is the secret to the fine texture
• Eggs: Room temperature eggs blend better and prevent the coconut oil from seizing up
• Blood orange zest: Zest before you juice, and really get into that colorful peel
• Blood orange juice: Fresh is absolutely worth the effort here, bottled won't give you the same brightness
• Vanilla extract: Pure extract makes a difference you can taste
• Coconut oil: Melt it slowly and let it cool so it doesn't scramble your eggs
• Powdered sugar: Sifting prevents lumpy icing that ruins the smooth finish
• Extra blood orange zest and juice: For that final glossy crown that makes people gasp when you bring it to the table

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your oven ready:

Preheat to 350°F (175°C) and butter your 9×5-inch loaf pan thoroughly, dusting with flour so nothing sticks later

Whisk the dry team:

Combine flour, baking powder, and salt in a medium bowl, then set it aside while you work on the wet ingredients

Build the creamy base:

Whisk Greek yogurt and sugar in your largest bowl until they're completely smooth and no sugar granules remain

Add the eggs and flavor:

Whisk in eggs one at a time, then fold in that beautiful blood orange zest, juice, and vanilla until everything's incorporated

Bring it all together:

Gently fold the dry ingredients into the wet mixture until just combined, then slowly incorporate the cooled coconut oil until no streaks remain

Bake to perfection:

Pour the batter into your prepared pan, smooth the top, and bake for 50 minutes until a toothpick comes out clean

The patience part:

Let the cake rest in the pan for 10 minutes before transferring to a wire rack to cool completely

Make the magic icing:

Whisk powdered sugar, blood orange juice, and zest until smooth and pourable, adjusting with more juice or sugar as needed

The grand finale:

Drizzle that gorgeous pink icing over the completely cooled cake and let it set for at least 20 minutes before slicing

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Last spring, I brought this cake to a brunch where nobody knew each other well. By the time we'd finished coffee, three different people had asked for the recipe, and suddenly we were all talking about our grandmother's cakes and neighborhood fruit trees like we'd been friends for years. Food does that sometimes.

Making It Your Own

Sometimes I swap in regular oranges when blood oranges aren't in season, though I miss that stunning coral color. The flavor is still bright and lovely, just less dramatic looking. A friend tried Cara Cara oranges once and said the pinkish hue and sweeter juice made for an even more gorgeous presentation.

Timing Is Everything

I've learned the hard way that this cake needs to cool completely before you even think about making the icing. Once I rushed it and ended up with all that beautiful pink glaze pooling on the serving plate instead of staying on top where it belongs. Now I use that waiting time to clean up or scroll through recipes while the kitchen smells like orange dreams.

Serving Suggestions

This cake loves company, whether that's afternoon tea or a casual dessert after Sunday dinner. It's not too sweet, which means people go back for seconds without that sugar crash guilt. The citrus makes it feel special enough for holidays but simple enough for a Tuesday night treat.

• Try it with a dollop of crème fraîche on the side
• A few fresh raspberries scattered around the plate look stunning
• A cup of Earl Grey tea brings out the floral notes in the blood orange

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There's something deeply satisfying about turning such humble ingredients into something so beautiful and delicious. Hope this cake brings a little sunshine to your kitchen too.

Recipe FAQs

→ What can I substitute for coconut oil in this cake?

You can easily substitute melted unsalted butter for the coconut oil if you prefer. Both options contribute to the cake's moist texture and rich flavor.

→ Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges lend a unique color and a slightly tarter, sweeter flavor, regular navel or Valencia oranges can be used for the zest and juice. The cake will still be delicious, just with a slightly different citrus profile.

→ How should I store the blood orange yogurt cake?

Store the cake covered at room temperature for up to 2 days to maintain its freshness and moistness. For longer storage, you can refrigerate it, which will extend its shelf life.

→ What makes this cake so moist and tender?

The combination of Greek yogurt and melted coconut oil (or butter) are key to the cake's incredibly moist and tender crumb. Greek yogurt adds richness and tang, while the fat ensures a soft texture.

→ What's the best way to prevent the cake from sticking to the pan?

To ensure easy release, thoroughly butter and flour your loaf pan before pouring in the batter. Alternatively, lining the pan with parchment paper, leaving an overhang on the sides, works wonderfully for effortless removal.

→ Can I adjust the citrus intensity of the icing?

Yes, you can! For an extra zing, consider adding an additional tablespoon of freshly squeezed blood orange juice to the icing mixture. Taste as you go to achieve your preferred level of citrus brightness.