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!
Leave a comment and rate this recipe!
Do you think it would be possible to make this as a mini loaf? It sounds absolutely delicious!
Hey Ash! Definitely! Hope you enjoy it 🙂
Do I have to use vegetable oil? Couldn’t I use unsalted butter instead?
The vegetable oil will gave this cake a silkier texture with a more delicate crumb, but you could always melt butter if that’s all you have on hand! We’ve never tried this cake with butter, but it should be fine!
Happy baking 🙂
Thank you so much for sharing recipes.Great blog!!!
Have you tried making this with an alternative flour?
We haven’t tried it out yet, but you could certainly experiment with a cup for cup gluten free blend. Let us know how it goes 🙂