Blood Orange Yogurt Cake

Everything about this cake is an absolute knock-out, from its bright, citrusy flavor, to its delectably moist crumb, to the alluring contrast of the pale pink glaze and vibrant blood orange slices used to garnish the top. Baked in the enameled cast iron Signature Loaf Pan, the cake bakes to golden-brown perfection with a soft crumbly texture. It’s a delightful treat that’s equally at-home at teatime or as the finale to a multi-course dinner party.

Blood Orange Yogurt Cake

Unsalted butter

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

2 large eggs, room temperature

1 cup granulated sugar

Zest of 2 blood oranges

1 teaspoon lemon juice

1/2 cup plain Greek yogurt

Orange Glaze

1 1/2 cups powdered sugar, sifted

2-3 tablespoons freshly squeezed blood orange juice

1 teaspoon vanilla extract

1 blood orange, sliced

For the cake:

Preheat oven to 350°F. Generously grease a 9-inch loaf pan with butter and set aside.

In a small mixing bowl, whisk together the flour, baking powder and baking soda. In a separate large mixing bowl, whisk together the oil, eggs, sugar, blood orange zest, and lemon juice. Add 1/2 of the flour mixture to the egg mixture and stir just until combined. Add the yogurt to the egg mixture and stir again. Add the remaining 1/2 of the flour mixture and stir until no flour remains. Do not overmix.

Pour batter into prepared loaf pan and place in preheated oven. Bake until a knife inserted in the center of the loaf comes out clean, about 45 minutes.  Remove from the oven and set on a rack. Allow the cake to cool completely before glazing.

For the glaze:

While the cake cools, make the glaze. Place powdered sugar in a medium mixing bowl. Add 2 tablespoons orange juice and vanilla, and whisk until smooth. Add more juice if needed to thin the glaze to pourable consistency. Pour glaze over the cooled cake and garnish with blood orange slices.