Save to Pinterest The first time I made this Blood Orange Yogurt Cake was during a particularly dreary February when the world outside seemed painted in grayscale. I'd stumbled across a display of ruby-fleshed blood oranges at the market, their vibrant color a defiant shout against winter's monotony. As I zested the first orange in my kitchen, the citrus oils burst into the air and instantly transformed my mood. Something about the combination of tangy yogurt and that unique citrus aroma promised sunshine in cake form.
Last winter, my neighbor Sarah was going through a rough patch, so I baked this cake and left it on her doorstep. Three hours later, she texted me a photo of her empty plate with nothing but crumbs and a simple message: first smile in weeks. The cake had done what a dozen conversations couldnt, proving once again that sometimes comfort arrives best in edible form.
Ingredients
- Greek yogurt: Full-fat gives the richest texture, but I once used nonfat in a pinch and it still turned out wonderfully moist.
- Blood oranges: Their season is fleeting, usually January through March, so I buy extra and freeze the juice in ice cube trays for later use.
- Coconut oil: It adds a subtle tropical note that plays beautifully with the citrus, but make sure its properly melted and cooled or it can solidify when hitting the cold ingredients.
- Vanilla extract: Just a teaspoon rounds out the flavor profile by softening the tangy edges of the yogurt and citrus.
- All-purpose flour: I once tried cake flour thinking it would create a more delicate crumb, but the original recipe with AP flour produces the perfect sturdy yet tender texture.
Instructions
- Prep your workspace:
- Preheat your oven to 350°F and prepare your loaf pan with either butter and flour or parchment paper. I prefer parchment because it makes cake removal foolproof.
- Mix the dry team:
- Whisk together your flour, baking powder, and salt in a medium bowl until evenly distributed. This ensures your leavening agent is evenly dispersed throughout the batter.
- Create your flavor base:
- In a large bowl, whisk the yogurt and sugar until smooth, which might take a minute of vigorous whisking. The sugar crystals should partly dissolve into the yogurt.
- Build the batter:
- Whisk in eggs one by one, then add the blood orange zest, juice, and vanilla. The mixture should look slightly curdled but glossy.
- Combine with care:
- Fold the dry ingredients into the wet mixture with gentle strokes, stopping the moment you no longer see flour streaks. Overmixing activates gluten and leads to toughness.
- Add the finishing fat:
- Gently fold in the melted coconut oil, which might resist incorporating at first. Keep folding with patience until the batter looks uniform and silky.
- Bake to golden perfection:
- Pour the batter into your prepared pan, smooth the top, and bake for about 50 minutes. Your kitchen will fill with a heavenly citrus aroma around the 30-minute mark.
- Cool with patience:
- Let the cake rest in the pan for 10 minutes before transferring to a wire rack. This prevents the steam from making the bottom soggy.
- Create liquid sunshine:
- Mix powdered sugar with blood orange juice and zest until you have a pourable icing. If its too thick, add juice by the teaspoon until it reaches the consistency of warm honey.
- Finish with flair:
- Once the cake is completely cool, drizzle the vibrant pink icing across the top, allowing it to cascade down the sides. Let it set before slicing into this citrus-scented wonder.
Save to Pinterest My daughter usually wrinkles her nose at anything containing yogurt, claiming its too sour for her taste buds. When she devoured a slice of this cake and asked for seconds, I knew wed found something special. Now its her requested birthday cake every year, and Ive taken to making mini loaves as holiday gifts for her teachers, who have started dropping not-so-subtle hints when blood orange season approaches.
Seasonal Variations
When blood oranges arent available, Ive made this with regular oranges, Meyer lemons, and even grapefruit with remarkable success. Each citrus brings its own personality to the cake. The grapefruit version has an intriguing bitter-sweet quality that pairs especially well with afternoon tea, while Meyer lemon creates a brighter, more summery profile that feels right alongside fresh berries.
Serving Suggestions
While this cake stands beautifully on its own, Ive discovered certain pairings that elevate it to dinner party status. A dollop of lightly sweetened mascarpone alongside offers a creamy contrast to the bright citrus notes. For a more dramatic presentation, Ive caramelized additional blood orange slices and arranged them atop the cake before icing, creating a stained-glass effect that never fails to impress guests.
Storage Tips
The yogurt in this recipe keeps the cake remarkably moist even days after baking, a discovery I made quite by accident. After a particularly hectic week, I found half a loaf wrapped in parchment paper at the back of my countertop, forgotten for nearly four days, and was shocked to find it still tender and delicious.
- For short-term storage, wrap in parchment paper then foil and keep at room temperature for up to 3 days.
- Refrigeration extends freshness to a week, though bring slices back to room temperature before serving for the best flavor experience.
- This cake freezes exceptionally well for up to 3 months if wrapped tightly in plastic wrap and foil, ideally before adding the icing.
Save to Pinterest This Blood Orange Yogurt Cake reminds me that sometimes the most extraordinary moments come from ordinary ingredients combined with a little care. Each slice carries a bit of sunshine, regardless of the weather outside your window.
Common Recipe Questions
- → Can I use regular oranges instead of blood oranges?
Yes, navel or Valencia oranges work perfectly. The color will be more golden than ruby-red, but the citrus flavor remains delicious.
- → 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 and spring back when gently pressed.
- → Can I make this cake ahead of time?
Absolutely. The flavor actually improves after a day. Wrap tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Add the icing before serving.
- → Why use coconut oil instead of butter?
Coconut oil creates an exceptionally moist crumb and subtle tropical notes. If you prefer traditional flavor, melted unsalted butter works equally well.
- → What's the best way to zest blood oranges?
Use a microplane or fine zester to grate only the colorful outer layer, avoiding the white pith beneath which can taste bitter. One medium orange yields about 1 tablespoon of zest.
- → Can I freeze this cake?
Yes! Wrap the unfrosted loaf tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight at room temperature before adding the icing.