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Blood Orange Yogurt Olive Oil Cake

Rated as 4.5 out of 5 Stars

"Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze."
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1 h 40 m servings 426
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.
  2. Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
  4. Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
  5. Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 426 calories; 18.6 59.6 6.4 75 286 Full nutrition

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Read all reviews 4
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This is wonderful! I guess some could say that it's more of a quick bread than an actual cake, but that doesn't change the fact that it tastes great! I did have to make a few changes (simply due...

Made as directed and it was amazing! I wouldn't change a thing! Very moist and yummy!

This was quite the experiment for me! It was a very rich, dense cake, but my husband and I really enjoyed it! I subbed honey for agave and it gave a nice accent to the citrus.

This is a great recipe. I subbed lemon for the flavors, sugar for the agave and regular olive oil. I mixed the dry ingredients, mixed the wet ingredients and then mixed them together. So eas...