Blood Orange Yogurt Cake is a moist loaf cake with a tangy blood orange glaze. This is an easy cake to put together without a mixer in one bowl.
Freshly squeezed blood orange juice makes the glaze bright and flavorful. Greek yogurt makes the cake super moist. I will warn you now that the pretty pink batter that the blood orange creates for the cake will fade out during baking. The wonderful orange flavor will be there and the good news is that the glaze will stay a beautiful pink.
To make sure that you have enough blood orange juice for both the blood orange yogurt cake and the glaze you should buy two blood oranges.
Oranges are a bit of sunshine in the middle of winter and baking with them during orange season can brighten the day! Check out Orange Ricotta Cookies, Orange Olive Oil Cake, Blueberry Orange Yogurt Cake, Orange Muffins, Orange Pomegranate Scones , Orange Chess Pie and Orange Blossom Honey Madeleines for some other fun things to bake with the seasons best oranges during citrus season.
If you like citrus fruit cakes, you might also like Lemon Chiffon Cake.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Choose blood oranges that are firm and heavy for their size, indicating juiciness. Store them in a cool place or in the refrigerator to prolong their freshness. Read What is a Blood Orange?
- Use whole milk Greek yogurt for a richer, creamier texture. If you prefer a lighter cake, low-fat Greek yogurt can be a good alternative.
SPECIAL EQUIPMENT NEEDED:
- 9×5″Inch Loaf Pan: This size is ideal for the quantity of batter in this recipe.
- Mixing Bowl: You will need a large bowl to mix the cake batter. Having an extra separate bowl for preparing the glaze is also handy.
- Whisk: A whisk is essential for thoroughly mixing the wet ingredients and ensuring that the sugar is well incorporated.
- Rubber Spatula: A spatula is helpful for scraping down the sides of the bowl and ensuring all ingredients are well combined.
- Measuring Cups and Spoons: Accurate measurements are key in baking, so a set of measuring cups and spoons is necessary.
- Zester or Grater: For obtaining the orange zest, a zester or a fine grater is needed.
- Citrus Juicer: While you can squeeze the oranges by hand, a citrus juicer can be more efficient and helps extract more juice.
- Toothpick or Cake Tester: This is to test the doneness of the cake. When inserted into the center of the cake, it should come out clean.
- Wire Rack: For cooling the cake evenly after baking.
- Small Bowl for Glaze: You will need a small bowl to mix the glaze ingredients.
SUBSTITUTIONS:
- If blood oranges are not available, you can use regular oranges or even other citrus fruits like grapefruit for a different flavor profile. Lemon juice would also be a good substitute.
- If you prefer, you can substitute canola oil with another neutral-flavored oil like vegetable oil or even light olive oil.
- If Greek yogurt is not available, regular plain yogurt can be substituted. You could also use the same amount of sour cream.
- For a healthier option, you can use half whole wheat flour and half all-purpose flour.
- If you do not have confectioners’ sugar, blend granulated sugar in a food processor until it is fine and powdery.
HOW TO STORE BLOOD ORANGE YOGURT CAKE:
- If you plan to consume the blood orange cake within 1-2 days, you can store it at room temperature. Keep it in an airtight container or cover it with plastic wrap to prevent it from drying out.
- For longer storage (up to 5 days), refrigerate the cake. Again, use an airtight container or wrap it well in plastic wrap or aluminum foil. This helps to maintain moisture and prevent the cake from absorbing other odors in the fridge.
HOW TO FREEZE BLOOD ORANGE YOGURT CAKE:
- Before freezing, make sure that the orange yogurt loaf is completely cooled to room temperature. Wrap the cake tightly in plastic wrap. Add a layer of aluminum foil or place it in a freezer-safe bag or container. The cake can be frozen for up to 3 months.
- For best results, thaw the cake overnight in the refrigerator.
Grease and flour a 9 x 5 ” loaf pan.
In a large bowl whisk the eggs. Add the canola oil , yogurt, orange juice, and orange zest . Whisk together thoroughly.
Add the sugar and combine well. Add the flour, baking powder and salt. Whisk the dry ingredients into the wet ingredients thoroughly.
Pour the batter into the prepared loaf pan. Place the cake into the preheated oven and bake for approximately 45-50 minutes. Let the cake cool in the pan for several minutes then remove to a wire cooling rack. Cool thoroughly before glazing the cake.
Combine the powdered sugar, blood orange juice. and milk. You are looking for a consistency that is thick enough to stay on the cake, yet thin enough to easily pour by the spoonful over the top of the cake.
Drizzle the glaze over the cake a little at a time going back and forth from left to right.
Blood Orange Yogurt Cake
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Ingredients
- CAKE:
- 3 large eggs
- ½ cup canola oil
- 1 cup whole milk plain Greek yogurt
- ⅓ cup freshly squeezed blood orange juice
- 1 tablespoon orange zest, (1 orange)
- 1 cup sugar
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- .
- GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed blood orange juice
- 1 tablespoon milk
Instructions
CAKE:
Preheat the oven to 350 degrees. Grease and flour a 9 x 5 ” loaf pan.
In a large bowl whisk the eggs. You can also do this in the bowl of a stand mixer with a paddle attachment.
Add the canola oil , yogurt, orange juice, and orange zest . Whisk together thoroughly.
Add the sugar and combine well.
Add the flour, baking powder and salt. Whisk the dry ingredients into the wet ingredients thoroughly.
Pour batter into the greased loaf pan.
Place the cake into the preheated oven and bake for approximately 45-50 minutes. Test with a cake tester into the center of the cake to make sure that it comes out dry.
Let the cake cool in the pan for several minutes then remove to a wire cooling rack. Cool thoroughly before glazing the cake.
GLAZE:
Combine the powdered sugar, blood orange juice. and milk. You are looking for a consistency that is thick enough to stay on the cake, yet thin enough to easily pour by the spoonful over the top of the cake.
Add more milk by the teaspoon if needed to thin the glaze out a bit more.
Drizzle the glaze over the cake a little at a time going back and forth from left to right.
Let the glaze harden and garnish with thin slices of blood oranges if desired.
