Happy Friday. You know what szn it is babies…CITRUS SEASON. We’re celebrating with this beautiful blood orange loaf cake made with greek yogurt and topped with a pink glaze.
When are oranges in season?
Right now! Like right this very second. We love to use foods when they are at their prime and most flavorful, so believe me when I tell you that it is PRIME TIME to make this Greek Yogurt Blood Orange Loaf Cake. Uber moist, tangy, flavorful and oh so easy to throw together, I guarantee this is going to be a crowd pleaser.
Bonus points because it’s also just very pretty.
What exactly is zest?
Orange zest (or any fruit’s zest for that matter), is simply made by grating the top layer of a citrus fruit’s peel. It add a beautiful bright note to this blood orange cake and really deepens the flavor. YUM.
How to zest an orange?
No, it’s not a stupid question!
It’s actual super super simple. Just wash your fruit and whip out your zester. If you don’t have a zester I would highly recommend investing in one, but you can also use a microplane. In desperate times I have even used a fine cheese grater and it does the trick. Hold the zester at an angle and pull your orange across until you reach the white of the rind. Rotate your orange, repeating until you’ve gone all the way around your fruit. All of the zest will gather on the back side, where you can just scrape it into your batter.
The secret ingredient: Greek yogurt
Greek yogurt is my absolute favorite addition to any of my cakes, muffins, or breads. The acidity in the yogurt helps to activate the leavening agent and give the rise a little extra oompf. Not to mention that it’s good for you
Zest and juice alllll the blood oranges while they’re in season and whip this bad boy up this weekend!Print
Greek Yogurt Blood Orange Loaf Cake
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 1 standard size loaf
For the cake
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- zest of 2 blood oranges
- 1 teaspoon apple cider vinegar
- 1/2 cup greek yogurt
- 1 1/2 cups all-purpose flour
For the glaze
- juice of 4 blood oranges, reduced
- 1 tablespoon of milk
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease a large loaf pan and line with parchment paper. Set aside.
- In a large bowl, whisk to combine oil, eggs, sugar, baking powder, baking soda, blood orange zest, and vinegar.
- Working in 3 batches, alternate folding in the flour and the greek yogurt. Do not over mix.
- Pour batter into prepared pan and bake for 45 minutes, until a knife inserted in the center of the loaf comes out clean. Allow to cool completely while making the glaze.
- Juice the 4 blood oranges in a small saucepan. Heat over medium high heat to reduce the juice to about 2 tablespoons (the liquid should be about half it’s original volume).
- Take the juice off the heat and mix in the powdered sugar, vanilla extract, and milk until well mixed and smooth. Add a little more milk if you need to thin it out.
- Pour glaze over cooled cake. Garnish with blood oranges or edible flowers.