Blood orange French yogurt cake.

I lovelovelove a simple slice of cake, for dessert, sure, and also for a breakfast treat. Or an afternoon snack. Or a nibble right before bed. This recipe for Blood Orange French Yogurt Cake does the trick! Not too sweet, full of orange flavor and super easy to stir together, it’s a starter recipe for novice cake bakers and a staple for every home cook.

You can make this yogurt cake recipe with any kind of citrus, really: regular oranges, if you can’t find blood oranges (they’re in season right about now), Meyer lemons (!), regular lemons or limes. Blood orange juice makes the glaze a pretty blush color.

You could fancy this up with a dollop of lightly sweetened whipped cream and a scattering of blood orange segments. Or just carve off a slice and eat it standing over the kitchen sink.

If you keep plain Greek yogurt on hand, then I’m betting you have everything you need to mix up this simple cake right in your fridge and pantry. Give it a try: It’s just the thing to restore your faith in, well, humanity and everything.

Blood Orange French Yogurt Cake Recipe

Serves 8

Bit of softened butter + flour for preparing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon freshly grated blood orange zest
1/2 cup plain Greek yogurt
1/2 cup vegetable oil
3 large eggs
1/2 teaspoon vanilla extract

For the glaze:
1– 2 tablespoons blood orange juice
1/2 cup sifted powdered sugar

Preheat oven to 350°F. Rub butter on insides of a standard (8 1/2x4 1/4-inch) loaf pan; sprinkle with flour and shake to coat, dumping out any excess. In a bowl, whisk together flour, baking powder and salt. In a larger bowl, use your fingers to rub together sugar and orange zest until sugar is damp and zest is evenly distributed. Whisk in Greek yogurt, oil, eggs and vanilla. Use a rubber spatula to fold in the dry ingredients just until blended (some lumps of flour are OK; don’t overmix). Pour batter into prepared pan. Bake until cake is browned on top and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan for 15 minutes, then tip out onto a cooling rack and cool completely. Whisk powdered sugar and orange juice together to make a pourable glaze; drizzle over cooled cake. Keeps well at room temperature; freezes well when tightly wrapped in plastic.

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