Blood orange yogurt cake
Updated: Jun 19
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated orange zest
1/2 teaspoon pure vanilla
1/2 cup vegetable oil
For the glaze:
1 cup confectioners’ sugar
2 tablespoons fresh blood orange juice
Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Cool completely. I like to serve this cake with a dollop of honey and blood orange sweetened Greek yogurt.
To make the yogurt cream:
1/2 cup Greek yogurt
1 tbls of honey (adjust to your taste)
1/2 tsp of pure vanilla ectract
Juice and zest of half a blood orange
Directions: Mix all ingredients until creamy.
For the glaze: combine the confectioners’ sugar and blood orange juice and pour over the cooled cake.
*Recipe adapted from Ina Garten yogurt cake