It’s Friday, and that means a cake situation—and what a delightful situation this blood orange yogurt loaf is.
This blood orange loaf is the kind of cake I wouldn’t mind having around all the time: bright, tender and lightly sweet. After a slow start to the year on the dessert front, this feels like the proper, real-deal cake post I’ve been waiting to share.
Think of it as a loaf-version of a classic citrus cake—much easier to slice and way friendlier for impatient bakers like me. The batter is hearty, almost pound-cake-like, but still airy enough that you won’t feel weighed down after a slice (or three).
My grandma used to make an incredible orange cake that I love, and I’ve always wondered how it would taste with blood oranges. The vivid color and the slightly deeper, raspberry-like citrus notes make blood oranges an irresistible choice. They give the loaf a beautiful pink tint and a delicate, fruity tang that pairs perfectly with the richness from Greek yogurt.
Full disclosure: I recently started using a compact electric citrus juicer and it’s made a surprising difference. Hand-juicing large citrus can be exhausting, and an easy, quick juicer saves time and wrist pain—especially when a recipe calls for a good amount of fresh juice. The machine I’ve been using is compact, quiet and simple to clean, which means I actually reach for it daily.
Back to the cake: this recipe is adapted from a lemon Greek yogurt loaf I adore. Swap in blood orange zest and juice for a sweeter, more complex citrus note and the result is a loaf that feels special but is still effortless to make. Greek yogurt keeps the crumb tender and moist while the melted coconut oil adds a subtle richness.
The glaze amplifies the blood orange flavor and gives the loaf a glossy finish. If you want to get fancy, candied blood orange slices would be a lovely garnish—though on a patterned or wavy loaf pan they might not sit perfectly. On a standard loaf pan, however, they’re a gorgeous extra.
Loaf cakes like this are my favorite because they bridge the gap between breakfast and dessert. They feel perfectly acceptable with morning coffee, but they’re equally welcome on a dessert plate. The color alone—thanks to blood orange juice—makes it an eye-catching centerpiece.
This loaf is related in spirit to other blood orange recipes I love, but it’s its own thing—simple, bright and just a little sophisticated. Serve slices for brunch, pack them for a snack, or save them for a light dessert. Either way, the fresh citrus glaze makes each bite sing.
Blood Orange Yogurt Loaf
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Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon 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 teaspoon vanilla extract
- 1/2 cup melted coconut oil
Blood Orange Icing
- 1 blood orange zested
- 1 1/2 cups powdered sugar
- 2 tablespoons freshly squeezed blood orange juice
Instructions
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Preheat the oven to 350°F. Generously butter and flour a 9×5-inch loaf pan.
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In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk the yogurt and sugar until combined. Whisk in the eggs, orange zest, blood orange juice and vanilla.
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Add the dry ingredients to the wet and mix until just combined. Fold the melted coconut oil into the batter until incorporated. Pour the batter into the prepared loaf pan and bake about 50 minutes, or until the center is set and a toothpick comes out clean.
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Cool the cake in the pan 10 minutes, then transfer to a rack to cool completely. Once cool, pour the blood orange icing over the top. Let set 20 minutes before slicing.
Blood Orange Icing
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Whisk the zest, powdered sugar and juice together until smooth. Pour over the cooled cake.
Notes
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It’s just a cheery cake—bright, simple and perfect for sharing.