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Blood Orange Yogurt Bundt Cake

Blood Orange Yogurt Bundt Cake

  • Yield: 8-10 servings 1x



For the Cake:

  • Nonstick spray, for coating the pan
  • 2½ cups sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • Zest of 2 blood oranges
  • 6 large eggs
  • 2 tablespoons canola or grapeseed oil (or any other neutral oil)
  • Juice of 1 blood orange (roughly ¼ cup)
  • 1 teaspoon vanilla bean paste or extract
  • 2½ cups all-purpose flour
  • 1 teaspoon fine salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup plain Greek yogurt (I use 2%)

For the Glaze:

  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons blood orange juice
  • 1 cup powdered sugar
  • Zest of 1 blood orange

Optional Garnishes:

  • Blood orange slices
  • Additional powdered sugar, for dusting
  • Fresh mint sprigs


For the Cake:

  1. Preheat the oven to 325°F and generously coat a 12-cup bundt pan with nonstick spray. Sprinkle in 1 tablespoon of flour and turn the pan to lightly and completely coat in the flour. Discard any excess flour.
  2. To the bowl of your stand mixer, add the sugar and blood orange zest. Run the mixer for a few minutes to combine so the orange flavor permeates the sugar (you’ll be able to smell it).
  3. Add the butter and beat to combine until the mixture is fluffy and smooth.
  4. Add in the eggs, one at a time, until they are just incorporated. Beat in the blood orange juice, oil, and vanilla.
  5. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
  6. Add roughly ⅓ of the dry mixture to the wet ingredients and beat until just combined.
  7. Add roughly ½ of the yogurt and beat until just combined. Repeat with the remaining flour and yogurt, ending with the last ⅓ of the flour mixture. Mix on low after every addition until everything is just combined.
  8. Pour the batter into the prepared pan and smooth out the top. Bake for 50-60 minutes, or until a tester inserted in the middle of the cake comes out clean and the outside of the cake is golden brown.
  9. Cool the cake in the pan for one hour and then transfer it to a rack set over a baking pan to continue cooling.

For the Glaze:

  1. Once the cake is completely cooled, make the glaze by whisking together the yogurt, blood orange juice, and powdered sugar. Start with ¾ cup of the sugar and add more, as needed, to achieve a drizzling consistency for the glaze.
  2. Stir in the blood orange zest.
  3. Drizzle or pour the glaze over the top of the cake, using as much or as little as you like.
  4. If desired, garnish the cake with blood orange slices, a dusting of powdered sugar, and mint sprigs. Slice and serve!