When I saw Jamie’s post from Life’s a feast on a Blood Orange Yogurt Cake, I wanted to make it NOW! However, I had three strikes against me. Strike one, no blood oranges in Moscow, Idaho in April. Strike two, no yogurt in the house. However, I did have sour cream from those potatoes I forgot to make. Strike three, a complete rebellious refusal and inability to follow directions. I’m not in the Army anymore dangnabit, I don’t have to listen to directions. LALALALALALA (Plugging ears and not listening to reason).
One more thing before I forget, please try to keep your paws off this cake until the next day. It’s many times more flavorful after it’s been soaking up the liquid for awhile.
1 cup full fat sour cream
1 cup granulated sugar
3 large eggs
Zest of 3 oranges
1 tsp real vanilla extract
¼ tsp salt
½ cup extra light olive oil
2 teaspoons baking powder
1 ½ cups all purpose flour
Preheat the oven to 350 degrees. Butter and flour a loaf pan. Cut a piece of parchment paper to size and place it in the bottom of the pan.
In a food processor, process sour cream, granulated sugar, eggs, orange zest, vanilla extract, salt, olive oil, and baking powder together. Add the flour and pulse until combined, being careful not to over mix.
Pour the cake batter into the loaf pan and bake for 50 to 55 minutes, or until a toothpick comes out clean. Wait for 10 minutes and carefully remove to a cooling rack.
For soaking warm cake
1/3 cup fresh squeezed orange juice
1 Tablespoon granulated sugar
While the cake is cooking, add the orange juice and granulated sugar to a small sauce pan. Cook over medium high heat, stirring occasionally, until the sugar is melted and the liquid is mainly clear. About 5 minutes. Remove from heat and cool to room temperature.
Place the cooling rack on top of a piece of wax paper. Spoon the mixture over the cake. Allow the cake to finish cooling.
For glazing cooled cake
1 cup powdered sugar
2 Tablespoons fresh squeezed orange juice
Mix together powdered sugar and orange juice. Spoon glaze over the top and let the cake set up overnight before serving.
Recipe by Laura Flowers with heavy inspiration from Jamie’s beautiful post at