Save to Pinterest My neighbor handed me a bag of blood oranges one Saturday morning, insisting I do something more interesting than juice them. I had leftover Greek yogurt in the fridge and a craving for something sweet but not too heavy. The first slice came out of the oven golden with crimson streaks running through it, and the whole kitchen smelled like a sunlit grove. That cake disappeared by Sunday evening.
I brought this to a potluck once and three people asked for the recipe before I even sat down. One friend swore she hated yogurt in baked goods until she tried this. The icing drips down the sides in glossy ribbons, and every bite has that perfect balance of tangy and sweet. It became my go-to when I need something that feels special without spending all afternoon in the kitchen.
Ingredients
- All-purpose flour: The backbone of the crumb, simple and reliable, no need for cake flour here.
- Baking powder: Gives the lift without any metallic aftertaste, just make sure its fresh.
- Salt: A tiny pinch that sharpens every other flavor and keeps sweetness from going flat.
- Plain Greek yogurt: This is what makes the texture so luxurious and moist, I prefer full-fat for the richest result.
- Granulated sugar: Sweetens without competing with the citrus, dissolves beautifully into the yogurt.
- Eggs: Room temperature eggs blend smoothly and create a more even batter, I learned this after a few lumpy attempts.
- Blood orange zest: The secret weapon, it releases oils that perfume the whole cake with floral citrus notes.
- Blood orange juice: Freshly squeezed is worth it, the color alone makes you want to keep tasting.
- Vanilla extract: A warm background note that rounds out the brightness of the oranges.
- Coconut oil: Melted and cooled, it adds moisture and a subtle tropical whisper that pairs beautifully with citrus.
- Powdered sugar: Sifted for a silky icing that sets with a slight sheen and just enough sweetness.
Instructions
- Prep Your Pan:
- Preheat the oven to 350°F and butter every corner of your loaf pan, then dust with flour or line it with parchment. This step saves you from heartbreak when the cake sticks.
- Combine the Dry Mix:
- Whisk flour, baking powder, and salt in a medium bowl until evenly distributed. Set it aside while you build the wet ingredients.
- Blend Yogurt and Sugar:
- In a large bowl, whisk the Greek yogurt and sugar together until smooth and creamy. It should look pale and glossy, almost like frosting.
- Add Eggs and Citrus:
- Whisk in the eggs one at a time, letting each one blend before adding the next, then stir in zest, juice, and vanilla. The batter will brighten and smell incredible.
- Fold in Dry Ingredients:
- Gently fold the flour mixture into the wet ingredients until just combined, a few small lumps are fine. Overmixing kills the tenderness.
- Incorporate Coconut Oil:
- Pour in the melted, cooled coconut oil and fold until fully incorporated. The batter will look silky and pourable.
- Bake the Cake:
- Pour batter into the prepared pan, smooth the top, and bake for 50 minutes or until a toothpick comes out clean. The top should be golden with a slight crack down the center.
- Cool Completely:
- Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Patience here is everything, icing a warm cake is a mess.
- Make the Icing:
- Whisk powdered sugar, blood orange juice, and zest until smooth and pourable. Drizzle it over the cooled cake and let it set for at least 20 minutes before slicing.
Save to Pinterest The first time I made this for my sister, she told me it tasted like spring in cake form. We sat on the porch with thick slices and cold coffee, and she scraped every crumb off her plate. It is one of those recipes that makes people linger at the table a little longer. I have made it a dozen times since, and it never gets old.
Substitutions and Swaps
If you do not have coconut oil, melted unsalted butter works beautifully and adds a richer, more classic flavor. Regular oranges or Meyer lemons can stand in for blood oranges, though you will lose that gorgeous ruby hue. For a dairy-free version, swap Greek yogurt with thick coconut yogurt and use a plant-based butter in place of the coconut oil. Each tweak changes the cake slightly, but it stays tender and bright no matter what.
Serving Suggestions
This cake shines on its own, but a handful of fresh berries on the side adds color and a tart contrast. A dollop of lightly sweetened whipped cream turns it into something more elegant for guests. I have also served it with vanilla ice cream for a simple weekend dessert that feels indulgent. It pairs beautifully with black tea or a glass of sparkling wine if you are feeling fancy.
Storage and Make-Ahead Tips
This cake actually improves after a day, the flavors meld and the crumb softens even more. Store it covered at room temperature for up to two days, or refrigerate it for up to five if you want it to last longer. The icing may lose a bit of its sheen in the fridge, but the taste stays perfect. You can bake the cake a day ahead and ice it the morning you plan to serve it for the freshest look.
- Wrap unfrosted cake tightly in plastic wrap and freeze for up to a month.
- Thaw at room temperature before icing and serving.
- Keep leftover slices in an airtight container to prevent them from drying out.
Save to Pinterest This is the kind of cake that makes your kitchen smell like a celebration and tastes like you put in way more effort than you did. It never fails to make people smile, and honestly, that is the best part of baking it.
Common Recipe Questions
- → What makes blood oranges different from regular oranges?
Blood oranges contain anthocyanins, the same pigments found in blueberries, giving them their distinctive deep red color and uniquely complex flavor that's both sweeter and more tart than navel oranges.
- → Can I use regular oranges instead?
Yes, navel or Valencia oranges work perfectly as substitutes. You'll lose the beautiful reddish-pink hue, but the cake will still be delicious with bright citrus flavor.
- → Why is there yogurt in this cake?
Greek yogurt adds moisture, tenderness, and a subtle tang that balances the sweetness. It also creates a finer crumb structure and helps the cake stay fresh longer than oil-based versions.
- → How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and spring back when gently pressed.
- → Can I make this cake ahead of time?
Absolutely! The flavor actually improves after a day as the citrus intensifies. Wrap tightly and store at room temperature for 2 days, or refrigerate for up to 5 days. Add glaze before serving.
- → What's the best way to zest blood oranges?
Use a microplane or fine zester to gently remove only the colorful outer layer, avoiding the bitter white pith beneath. One medium blood orange typically yields about 1 tablespoon of zest.