This Blood Orange and Raspberry Yogurt Loaf is one of my favorite bakes when blood orange season arrives. When our late winter and early Spring CSA boxes come with a number of blood oranges, this is the cake I make. It is absolutely delicious.
This loaf cake celebrates citrus season and, more specifically, the brief blood orange season we have here in SoCal. In about an hour and half, you'll have a buttery and subtly sweet cake to compliment your morning cup of coffee.
Ingredients for the Loaf Cake
This blood orange and raspberry yogurt loaf cake is ready in a little under an hour and half making this a perfect weekend baking project. Here are a few key ingredients you'll need:
- Blood oranges: You will need about 7 of them. They will be used in the cake batter, a simple syrup, and a fragrant glaze.
- Raspberries: I love the pop of color when slicing the loaf cake and it offers a balanced sweetness to the blood oranges.
- Yogurt: Use either vanilla flavored greek or whole milk yogurt here to help keep loaf cake tender.
Making the Loaf Cake
Begin by whisking together the flour, baking powder and salt. Next, whip the butter with sugar and blood orange zest in the bowl of a stand mixer fitted with a paddle attachment. The orange zest here is going to help bring in the blood orange essence to this loaf cake. Add in the eggs, one at a time, until well incorporated. Then, we'll whisk together yogurt with blood orange juice and vanilla extract. Pour in the yogurt mixture and end with the flour mixture and raspberries.
Making the Blood Orange Simple Syrup and Glaze
This Blood Orange and Raspberry Loaf Cake is pumped up with more flavor from a delicious simple syrup and glaze. Both are really easy to make in minutes. For the simple syrup: bring together the blood orange juice and granulated sugar to a boil. Cool the syrup before using. In this recipe, you'll have enough blood orange simple syrup to yield about ½ cup so keep this on hand for a number of other uses too.
For the glaze, you'll whisk together a bit more blood orange juice and powdered sugar. Whisk until powdered sugar is fully dissolved then pour over the finished cake. Allow the glaze to set before slicing.
This blood orange and raspberry yogurt loaf cake is a great option for breakfast or to bring to a brunch dessert table. It's become an annual favorite in our house and I know you'll love it too. Let me know if you make it by tagging me on IG over @franceskellar.
Cheers to the next nourishing meal!
Looking for more breakfast ideas? Check out my latest recipes for my honey nut granola and this frittata to round out a delicious brunch spread!
Blood Orange and Raspberry Yogurt Loaf Cake
Equipment
- 1 loaf pan 1 pound capacity, measuring 8.5" x 4.5"
- 1 stand mixer fitted with paddle attachment
- 1 small saucepan 1.5 quart capacity
Ingredients
Blood Orange Loaf Cake
- ½ cup unsalted butter room temperature
- 1 teaspoon blood orange zest from 2 blood oranges
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup vanilla flavored yogurt can use greek or plain yogurt here
- 2 tablespoons blood orange juice from 2 blood oranges
- 1 teaspoon good vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup raspberries + 1 tbsp. flour
Blood Orange Simple Syrup
- ½ cup blood orange juice juice from approximately 4 blood oranges
- ½ cup granulated sugar
Blood Orange Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons blood orange juice juice from one blood orange
Instructions
Blood Orange Loaf Cake
- Position a rack in the middle of the oven and preheat to 350° F. Grease and flour a 8.5-by-4.5-inch loaf pan.
- In a medium bowl, whisk together the 1 ½ cups flour, baking powder and salt. Set to the side.
- In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and blood orange zest on medium-high speed until light and fluffy.
- Add the eggs, one at a time, beating until each is well incorporated.
- In a small bowl or measuring cup with a pour spout, whisk the Greek yogurt, blood orange juice, and vanilla extract. Whisk until well blended. Pour into the egg and butter mixture. Add the dry ingredients slowly and mix until just blended.
- In a separate small bowl, toss the raspberries with the ½ tablespoon flour. Gently fold raspberries into the batter.
- Pour and scrape the batter into the prepared loaf pan. Place in oven and bake approximately 50-60 minutes until lightly browned around the edges. A toothpick inserted into the center should come out clean when done. Transfer the bread to a cooling rack and let cool in the pan for a few minutes, then turn out onto the rack to completely cool.
Blood Orange Simple Syrup
- While the bread is baking, prepare the blood orange simple syrup: In a small saucepan, bring the blood orange juice and granulated sugar to a boil over medium heat until syrupy, about 2-3 minutes. Remove from the heat and allow to cool slightly. Using a wooden toothpick or skewer, pierce the top, sides, and bottom of the bread all over then gently brush the bread with the syrup.
Blood Orange Glaze
- In a small bowl, sift the powdered sugar until fine. Add in the blood orange juice and stir together until you’ve reached the desired consistency (some like the drizzle a bit more runny, others a little more thick). The drizzle will be a gloriously delightful pink. When the loaf cake is completely cool, apply drizzle to the top of the loaf cake.
