Blood Orange Olive Oil Loaf Cake with Yogurt Sauce

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

If you’re looking for a delightful and tangy dessert that’s perfect for any occasion, you’ve come to the right place. This Blood Orange Olive Oil Loaf Cake with Yogurt Sauce is a delightful treat that combines the bold flavors of blood oranges with the richness of olive oil and the creaminess of yogurt.

It’s a moist and tender loaf cake that’s not overly sweet, making it an ideal choice for both dessert and tea time. Let’s get started on this wonderful culinary adventure!


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup extra-virgin olive oil
  • ½ cup fresh blood orange juice (about 2-3 blood oranges)
  • Zest of 2 blood oranges
  • ½ cup plain yogurt
  • 1 teaspoon vanilla extract


1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan, ensuring it’s well-coated to prevent sticking.

2. Sift Dry Ingredients

In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.

3. Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together until they become pale and creamy. This should take about 2-3 minutes.

4. Add Wet Ingredients

Gradually add the olive oil while continuing to mix.

Add the blood orange juice, blood orange zest, plain yogurt, and vanilla extract. Mix until everything is well combined.

NameBlood Orange Olive Oil Loaf Cake with Yogurt Sauce
Prep Time20 minutes
Cooking Time45-50 minutes
Total TimeApproximately 1 hour and 10 minutes
Servings10 servings (1 slice per serving)
Yield1 loaf cake

Estimated Nutrition Per Serving

  • Calories: 270
  • Total Fat: 15g
    • Saturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 220mg
  • Total Carbohydrates: 31g
    • Dietary Fiber: 1g
    • Sugars: 18g
  • Protein: 4g
  • Vitamin D: 0%
  • Calcium: 6%
  • Iron: 8%
  • Potassium: 100mg


Blood Orange Olive Oil Loaf Cake

Olive oil?

In a CAKE?

Blood Orange Olive Oil Loaf Cake

I know – that was my first reaction as well when I saw this recipe, originally from the New York Times, on Smitten Kitchen.

Blood Orange Olive Oil Loaf Cake

Then I thought, if the recipe came from Melissa Clark and worked well for Deb, chances are it had to be delicious.

Blood Orange Olive Oil Loaf Cake

And you know what? It totally exceeded my expectations.

Blood Orange Olive Oil Loaf Cake

I made a couple of my typical alterations: subbing in whole wheat pastry flour and using unrefined sugar (and less of it).

Blood Orange Olive Oil Loaf Cake

I also whipped together a quick yogurt sauce to drizzle over the cake. You can’t really tell from these photos, but the sauce is a gorgeous hue of soft pink thanks to the vibrant blood orange juice. The yogurt sauce isn’t absolutely necessary – as the unadorned cake is incredibly moist – but condiments are fun ;).

Blood Orange Olive Oil Loaf Cake

I typically sub in unsweetened applesauce for about half of the fat in baked good recipes, but decided to only swap in a touch of it for this cake in reverence for the king of oils.

That would be olive oil. Which I fell in love with all over again thanks to this cake.

Blood Orange Olive Oil Loaf Cake

The pound cake-like texture yields a loaf that slices like butter and stays well in the refrigerator for days.

If it lasts that long.

Blood Orange Olive Oil Loaf Cake

This cake is perfect for those of you who dislike overly sweet desserts. The subtle – barely noticeable, really – bitterness from the olive oil is balanced out by the mellow sweetness of Turbinado sugar. The blood oranges lend not only a natural sweetness, but also an intoxicating aroma to the cake.

Blood Orange Olive Oil Loaf Cake

After falling hard for this loaf cake, I’m excited about the prospect of incorporating olive oil into my baking repertoire.

Do you have any recipes for baked goods that call for olive oil? Links are welcomed!

Blood Orange Olive Oil Loaf Cake

Blood Orange Olive Oil Loaf Cake with Yogurt Sauce

adapted from Smitten Kitchen, originally from the NY Times

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Blood Orange Olive Oil Loaf Cake

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