Ultimate Citrus Yogurt Bundt Cake with Blood Orange Glaze: A Zesty Delight

There’s a special kind of magic in a truly simple cake, and this Yogurt Cake embodies it perfectly. What makes it truly sing is its incredible versatility – it readily welcomes any citrus you adore. While I’ve chosen vibrant blood oranges here, purely because I seize every chance to bake with them when they grace our grocery stores, this recipe shines equally bright with the sweet tang of Meyer lemons, the gentle sweetness of clementines, or the zesty punch of key limes. The resulting cake boasts an exquisitely tender crumb, a texture so satisfying it borders on perfection – a genuinely delightful treat for any occasion.

And speaking of essential elements, there’s one step in this recipe that I absolutely insist you do not skip: the glorious soak. This sweet blood orange syrup, generously brushed over the warm cake, imparts a subtle, elegant moisture, reminiscent of a classic English drizzle cake. As it slowly seeps into every crevice, it infuses the cake with an unparalleled depth of citrus flavor and keeps it wonderfully moist for days. Don’t be shy with the soak; use every last drop! If you’re looking to reduce sugar or lack certain ingredients, you could potentially omit the final glaze, but the soak is non-negotiable for that signature tender, flavorful crumb.

Crafting Your Perfect Yogurt Cake: A Step-by-Step Guide

This isn’t just a simple cake; it’s a revelation in baking ease. You’ll be astonished at how quickly it comes together, and its consistently fantastic, moist texture will undoubtedly make it a permanent fixture in your baking repertoire. This cake has an almost effortless elegance that belies its straightforward preparation, making it an ideal choice for both novice bakers and seasoned pros alike. Its inherent charm and delightful flavor profile make it a cake you’ll want to whip up time and time again, whether for a special gathering or a simple weeknight indulgence.

Essential Pan Preparation for Bundt Perfection

Achieving a flawless Bundt cake begins with meticulous pan preparation. My go-to method for ensuring a perfect release every time is to first thoroughly brush the entire interior surface of the Bundt tin with softened, unsalted butter. Make sure to get into all the intricate nooks and crannies of the pan’s design. Following this, I give it the faintest whisper of all-purpose flour, lightly dusting the buttered surface. The key here is a *light* dusting – you want just enough flour to create a thin, non-stick barrier. Be very careful not to let the flour accumulate in thick patches, as this can lead to an unappetizing powdery finish on your baked cake and an unpleasant floury taste. A thin, even coating is paramount for that coveted golden-brown, pristine exterior.

While various pan sprays exist, for truly spectacular results, a proper butter-and-flour treatment or a high-quality baking spray that specifically contains flour are the only methods I recommend. Anything less risks the cake sticking, tearing, or simply not achieving the visual perfection that a beautiful Bundt cake promises. This small investment of time in pan prep will save you a lot of heartache and ensure your cake emerges beautifully intact, showcasing all its intricate details.

Whipping Up the Luscious Batter

Now, let’s dive into making the cake batter itself. As a professional chef, I often advocate for the “mise en place” method—having all your ingredients prepped and measured before you begin. This approach certainly streamlines the baking process, making quick work of any recipe. However, the beauty of this particular yogurt cake lies in its incredible simplicity, allowing you to transform it into a true “one-bowl wonder.” This means fewer dishes to wash, which, for many home bakers (myself included!), is always a welcome bonus!

Ingredients needed to make Yogurt Cake with Blood Orange Glaze.

Let’s elaborate on that efficient, minimal-cleanup method. My goal in home cooking is always to minimize the aftermath, allowing me to fully enjoy the creative process without dreading the clean-up. So, to begin, measure all your wet ingredients—the yogurt, sugar, eggs, zest, and vanilla extract—directly into a large mixing bowl. Give them a good whisk until everything is thoroughly combined and evenly dispersed. This ensures a consistent flavor and texture throughout your cake.

Next, add your dry ingredients—the all-purpose flour, baking powder, and kosher salt—to the same bowl. Gently whisk them into the wet mixture until just combined, being careful not to overmix. A few small lumps of flour are acceptable; overmixing can develop the gluten in the flour too much, resulting in a tougher, drier cake. The aim is a smooth, yet not overworked, batter. Finally, pour in the vegetable oil. Switch from your whisk to a rubber spatula and gently fold the oil into the batter until it is fully incorporated and no streaks of oil remain. The oil is crucial here, as it contributes significantly to the cake’s signature moist and tender crumb. Once the batter is smooth and well-mixed, pour it into your meticulously prepared Bundt pan and it’s ready for the oven!

Blending the wet ingredients with the sugar in a bowl.

Blended the wet ingredients with the sugar in a bowl.

Creating the Irresistible Citrus Soak

While your cake is gracefully baking to a golden perfection, it’s the ideal time to prepare the blood orange simple syrup – the magical soak that will transform your cake from delicious to absolutely extraordinary. This syrup is incredibly easy to make, yet its impact on the cake’s flavor and moisture is profound.

Simply combine the freshly squeezed juice of about two blood oranges (or your chosen citrus) with granulated sugar in a small saucepan. Gently bring this mixture to a simmer over medium heat, stirring occasionally. You only need to warm it long enough for the sugar to fully dissolve, creating a clear, fragrant syrup. Once the sugar crystals are completely gone, remove the saucepan from the heat and allow the syrup to cool slightly. As soon as your cake emerges from the oven, let it rest in the pan for about 10 minutes. This crucial resting period allows the cake to set slightly before you invert it. Then, turn the warm cake out onto a wire cooling rack and generously brush it with the prepared, slightly cooled blood orange syrup. The warm cake will readily absorb the aromatic syrup, ensuring every bite is infused with bright citrus flavor and exceptional moistness.

Blood Orange Juice and sugar in a pan ready to be boiled to make a blood orange simple syrup.

A freshly baked bundt just out of the oven.

While the cake continues to cool completely, prepare the vibrant glaze. In a small bowl, whisk together fresh blood orange juice and powdered sugar until you achieve a thick, yet pourable consistency. The goal is a glaze that clings beautifully to the cake without being too runny. If your glaze is too stiff, add a tiny bit more juice, a quarter teaspoon at a time, until it loosens. Conversely, if it’s too thin, whisk in a little more powdered sugar until it reaches the desired thickness. Once the cake has fully cooled – this is important to prevent the glaze from simply melting off – drizzle the luscious glaze all over the cake, allowing it to drip attractively down the sides and into the Bundt crevices.

Blood Orange Juice in a bowl and powdered sugar in a canister.

Mixing blood orange juice and powdered sugar together to make a glaze.

For an extra flourish and a burst of fresh flavor with each serving, consider garnishing your finished Yogurt Cake with thin wedges or segments of blood orange. This not only adds visual appeal with its striking color contrast but also offers a delightful textural and taste complement. With the glaze set, your masterpiece is ready to slice, serve, and savor.

Why Yogurt is the Secret to Superb Texture

The star ingredient of this cake, yogurt, plays a crucial role beyond just adding moisture. Full-fat Greek or whole milk yogurt contributes to an incredibly tender and moist crumb, thanks to its fat content and acidity. The acidity of the yogurt reacts with the baking powder, helping the cake to rise beautifully and create a delicate, open texture. Furthermore, it imparts a subtle tang that perfectly balances the sweetness of the cake and the bright citrus notes of the blood orange, resulting in a wonderfully complex and satisfying flavor profile that keeps you coming back for more.

Exploring Other Citrus Variations

While blood oranges offer a unique, slightly berry-like sweetness and a stunning color, this cake truly shines with other citrus fruits as well. If blood oranges aren’t in season, or if you simply fancy a different flavor profile, feel free to experiment! Meyer lemons, with their distinctive floral and sweeter lemon notes, would create a wonderfully aromatic cake with a sunny disposition. Clementines would lend a milder, sweeter citrus essence, perfect for a subtle, comforting treat. For those who adore a bolder, zestier flavor, key lime offers an invigorating tartness that would make this cake sing. Whichever citrus you choose, remember to adjust the zest and juice accordingly for the soak and glaze, ensuring a harmonious flavor experience.

Perfect Pairings: What to Serve with Your Yogurt Cake

This versatile Yogurt Cake makes for a delightful treat on its own, but it also pairs beautifully with a variety of accompaniments. I imagine it sitting exquisitely alongside my Sparkling Pear and Elderflower Lemonade for a refreshingly elegant spring or summer afternoon. The light, effervescent notes of the lemonade would provide a wonderful contrast to the cake’s tender richness.

Beyond casual refreshments, this cake also possesses an elegance that allows it to round out a festive meal. Imagine it as the crowning glory of an Easter feast, especially if you can still source those gorgeous blood oranges. Pair it with a savory main like my Roasted Rack of Lamb and a comforting side such as Roasted Potato Salad. The bright, sweet-tart notes of the blood orange cake would provide a refreshing counterpoint to the richness of the main course, leaving your guests utterly satisfied. For a simpler dessert pairing, a scoop of vanilla bean ice cream or a dollop of freshly whipped cream would also be absolutely heavenly.

Storage and Freshness Tips

To keep your Yogurt Cake fresh and moist, store it at room temperature under a cake dome or in an airtight container for up to 3-4 days. If your kitchen is particularly warm, or if you prefer a chilled cake, you can store it in the refrigerator. Just be sure to bring it back to room temperature before serving for the best flavor and texture. This cake also freezes beautifully for up to 2-3 months. Simply wrap individual slices or the entire cooled cake tightly in plastic wrap, then again in aluminum foil, and thaw at room temperature when ready to enjoy.

📖 Recipe

Yield: 1 10-inch cake

Yogurt Cake with Blood Orange Glaze

Prep Time:
15 minutes

Cook Time:
50 minutes

Additional Time:
1 minute

Total Time:
1 hour 6 minutes

I love incorporating seasonal citrus into my baked goods and when blood oranges hit the market I add them to any and everything I can. This cake uses it in every step and I ain’t mad about it!

Ingredients

for the cake:

Unsalted Butter, for the pan
1 cup Greek or Whole Milk Yogurt, full fat
1 ¼ cup Granulated Sugar
3 large Eggs
2 teaspoons Zest, from one blood orange
1 teaspoon Vanilla Extract
1 ½ cup All-Purpose Flour + more for dusting the bundt pan
2 teaspoons Baking Powder
¾ teaspoon Kosher Salt
½ cup Vegetable Oil

for the syrup:

⅓ cup Blood Orange Juice, about 3 oranges
⅓ cup Granulated Sugar

for the glaze:

2 tablespoons Blood Orange Juice, about 1 orange
1 cup Powdered Sugar

Instructions

To make the cake, grease and flour a 10-cup bundt pan. Set aside.

Preheat the oven to 350˚F.

In a large bowl whisk together the yogurt, sugar, eggs, zest, and vanilla until well combined.

Add the flour, baking powder, and salt to the bowl. Whisk until no flour lumps remain.

Add the oil to the bowl and fold it in with a spatula. Fold it together gently until it is completely worked into the cake batter.

Place the batter in the prepared cake pan and bake for about 50 minutes or until a cake tester comes out clean. Rotate the pan halfway through baking for an even bake.

While the cake is baking prepare the syrup by combing the blood orange juice and sugar in a small saucepan and bring it to a boil. Simmer until the sugar is fully dissolved. Remove from the heat and set aside until the cake is done.

Remove the cake from the oven and let it cool in the pan for 10 minutes. After 10 minutes turn the cake out of the pan onto a wire cooling rack. Brush the cake with the syrup and allow it to rest until completely cooled.

Prepare the glaze by sifting the powdered sugar into the blood orange juice. Stir gently to combine. If it is very stiff add more juice, if you would like it thicker add more sugar. The glaze should be very thick, but still pourable.

When the cake is cool, drizzle the glaze over and garnish with orange wedges if desired. Allow the glaze to set for about 10 minutes and your cake is ready to slice and serve.

Notes

I bake this cake in a bundt pan, but it can really be baked any way you like. In a round cake pan, a loaf, or as mini bundts or cupcakes. Simply adjust the cooking times and test with a cake tester for doneness.

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We hope you thoroughly enjoy this Blood Orange Yogurt Cake! Its delightful simplicity and burst of citrus flavor are sure to bring joy to your kitchen and your table. If you’ve tried this recipe, we’d love to hear from you – please leave a review or comment to share your experience! And don’t forget to sign up for our newsletter to stay updated with new recipes and tips. For more inspiration and beautiful food photography, follow us on Instagram, Pinterest, and Facebook. Happy baking!

Vibrant Blood Orange Yogurt Cake