Yogurt & Olive Oil Cake with Blood Orange Glaze
- Author: juli
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 slices 1x
- 1 1/2 cups gluten free flour
- 1 cup sugar (I used organic cane sugar)
- 2 teaspoon baking powder
- pinch of salt
- zest of 2 blood oranges
- 1 cup plain greek yogurt (I used Fage 0%)
- 1/2 cup olive oil
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
For the blood orange glaze
- 2 tablespoons melted butter (I used salted)
- 1 cup organic powdered sugar
- juice of 2 blood oranges (about 4–5 tablespoons)
- Preheat oven to 350 degrees F. Spray a loaf pan with oil and line it with parchment paper.
- In a large bowl, whisk together gluten free flour, sugar, baking powder, salt, and zest.
- Add yogurt, olive oil, eggs, and vanilla, and then use a spatula to mix the batter, folding the batter over and over, making sure to not overwork it. Once combined, pour it into the loaf pan and spread evenly throughout.
- Place in the oven to bake for 30 minutes then lightly cover with aluminum foil to keep the top from browning and cook for another 10-20 minutes, until a toothpick comes out clean from the middle of the loaf. Time will range depending on the oven so be sure to keep an eye on it!
- Let cool in loaf pan for 10 minutes before using the parchment paper to lift the loaf from the pan. Cool completely.
- Lastly, combine the butter, powdered sugar and blood orange juice and whisk until smooth. Pour the glaze over the loaf and then cut into 8-10 slices before serving!
