Blood orange season is sadly winding down. Who else loves these beautiful fruits?! The juice makes the prettiest pink glaze and its sweet tangy flavor is perfect in this super moist yogurt cake. Um, this cake is the closest thing to pound cake I’ve had yet. It’s dense and moist with a tight crumb. (Why are cake descriptors so weird, btw?) The crust turns this beautiful golden color with a slight crunch. Hopefully you can still find blood oranges where you are but if not, don’t fret. You can swap them with any other citrus fruit, lemons, limes, oranges, tangerines, grapefruit, all of them would be lovely with this cake. And you can always add poppy seeds too. I can’t wait to make this cake during strawberry season for strawberry shortcake.
I used my homemade soy yogurt, which you can find the recipe to here. If using store bought vegan yogurt, try to get one that does not have a lot of additives and thickeners. Coconut yogurt would be a good choice.
Thanks for waiting so long for this post. I wanted to put it on the blog back in February but we got sick with the flu literally right after I pulled the cake out of the oven. Sad to say it ended up being thrown out because we were in bed for days. It is definitely worth the wait though!
recipe after the jump…
Prop Love: Wood and Brass knife by Four Leaf Wood Shop. Ceramic pourer and brass cake server by Facture Goods. Table linens by Nade Studio.