Blood Orange Yogurt Cake
I remember the first time that I ate a blood orange. I was in Italy with my dad and a few of my siblings. We were presented with blood oranges at the end of a meal. I didn’t realize what the interior of the orange was going to be…it simply looked like a regular orange with a bit of a pink hue to it. I was shocked but pleasantly so!
Since then, blood oranges have always held an appeal for me. They have such a short season that you have to grab them when you can and cook or bake up joyful little treats! There are also new types of “red” oranges…look for raspberry oranges when you are at the market. They are also fun to cook with!
This loaf cake gets its moistness from the Greek yogurt. It gets its strong orange flavor from the zest and fresh blood orange juice that is incorporated into the batter.
And it gets its gorgeous pink tint by adding zest and juice to the icing on top! Have fun with this cake…it’s so flavorful and pretty!
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Blood Orange Yogurt Cake
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour plus cool time 1 hour
Ingredients
- 1 & 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup plain greek yogurt, full fat or 2%
- 3/4 cup sugar
- 3 large eggs
- 2 blood oranges, zested
- 1/4 cup freshly squeezed blood orange juice
- 1 tsp vanilla extract
- 1/2 cup coconut oil melted
Blood Orange Icing:
- 1 blood orange, zested
- 1 & 1/2 cups powdered sugar
- 2 tbsp freshly squeezed blood orange juice
Instructions
Preheat the oven to 350°F. Butter and flour a 9×5 inch loaf pan generously.
In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the yogurt and the sugar until combined. Whisk in the eggs, orange zest, juice and vanilla extract.
Stir the dry ingredients into the wet, mixing until full combined. Use a spatula to fold the coconut oil into the batter, folding and stirring until the oil is incorporated completely. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the icing over top. Let the icing set for 20 minutes, then slice and serve!
Blood Orange Icing:
Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.
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