Save The winter morning my neighbor brought over a bag of blood oranges from her tree changed everything about my baking routine. Their ruby red juice stained my fingertips like something precious, and I knew they deserved more than just breakfast squeezing. This cake became my way of capturing that fleeting season when blood oranges are at their most brilliant.
I made this for a book club meeting last February, and three people asked for the recipe before they even finished their first slices. The cake sat on my counter, draped in that coral pink icing, catching the afternoon light through the window like it was posing for a magazine.
Ingredients
- 1 1/2 cups all-purpose flour: The foundation that holds everything together without making the cake heavy
- 2 teaspoons baking powder: Gives this cake its gentle rise and tender crumb
- 1/4 teaspoon salt: A tiny pinch that balances the sweetness and wakes up all the flavors
- 1 cup plain Greek yogurt: The secret ingredient that makes this cake stay moist for days
- 3/4 cup granulated sugar: Just enough sweetness to let the blood oranges shine through
- 3 large eggs: Room temperature eggs blend better and help the cake rise evenly
- Zest of 2 blood oranges: Where all that incredible citrus perfume lives
- 1/4 cup blood orange juice: Fresh squeezed is non negotiable here for that signature flavor
- 1 teaspoon vanilla extract: Rounds out the citrus with warm comforting notes
- 1/2 cup coconut oil: Adds subtle richness but melted butter works beautifully too
- Zest of 1 blood orange: Extra zest in the icing makes each bite pop with citrus brightness
- 1 1/2 cups powdered sugar: Sift it first or your icing will have stubborn lumps
- 2 tablespoons blood orange juice: Adjust this to get the icing exactly as pourable as you like
Instructions
- Get your oven ready:
- Preheat to 350°F and butter your loaf pan thoroughly, then dust it with flour for insurance against sticking
- Whisk the dry team:
- Combine flour, baking powder, and salt in a medium bowl and set it aside
- Start the wet mixture:
- Whisk Greek yogurt and sugar until you cannot see any sugar granules left
- Add the eggs and flavor:
- Whisk in eggs one at a time, then stir in that beautiful zest, juice, and vanilla
- Bring it together:
- Fold in the dry ingredients gently, then do the same with the melted coconut oil
- Bake until perfect:
- Pour into your prepared pan and bake for 50 minutes until a toothpick comes out clean
- Patience pays off:
- Let the cake cool completely before icing or it will slide right off
- Make the magic icing:
- Whisk powdered sugar, juice, and zest until smooth and drizzle it over the cooled cake
Save My sister took one bite of this and immediately asked if I could teach her how to make it for her daughter is birthday. Something about the way the bright citrus cuts through the rich yogurt makes people feel like they are eating something special.
Making It Your Own
Regular oranges work here too when blood oranges are not in season, though you will miss that stunning pink hue. I have also swapped in lemon zest and juice during summer months when the oven feels like punishment and I want something lighter.
The Icing Secret
Start with less juice than the recipe calls for and add more drop by drop. I learned this the hard way after turning what should have been a glaze into a runny mess that pooled underneath the cake instead of sitting prettily on top.
Serving Ideas
This cake needs nothing more than a cup of tea or coffee to feel complete, but sometimes I like to gild the lily. Fresh berries scattered around the plate make it look like something from a bakery window.
- Toast thin slices and top with ricotta for breakfast
- Crumble leftovers over vanilla ice cream
- Wrap individual slices in parchment for gifts
Save There is something so satisfying about turning a handful of seasonal fruit into a cake that makes people pause and take notice. This one has become my go to for anytime I want to bake something that feels like a celebration.
Recipe Help
- → Can I substitute the coconut oil?
Yes, you can. Melted unsalted butter works perfectly as a substitute for coconut oil in this cake, maintaining its moist texture and rich flavor.
- → How do I store this cake?
Store the cake covered at room temperature for up to 2 days to maintain its freshness. If you need to keep it longer, refrigerate it to extend its shelf life.
- → What if I don't have blood oranges?
While blood oranges give this cake its unique color and zesty flavor, you can substitute them with regular oranges or tangerines. The flavor profile will change slightly but still be delicious.
- → Can I make this cake in a different pan?
Yes, you can. A 9-inch round cake pan could work, but you may need to adjust the baking time. Keep an eye on it and test for doneness with a toothpick.
- → How can I enhance the citrus flavor even more?
For an extra burst of citrus, consider adding an additional tablespoon of blood orange juice to the icing. You could also incorporate a bit more zest into the cake batter.
- → Can I make this gluten-free?
While this recipe uses all-purpose flour, you might achieve good results with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for structure.