• Depending on size and yield, you'll need 2 to 3 blood oranges for this recipe: 2 to 3 Tablespoons of zest total and 1/3 cup juice total (1/4 cup juice into cake and remaining for the glaze).

Prep work:

• Preheat oven to 350°F and grease or line an 8 or 9 inch loaf pan. Set aside.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl (or stand mixer bowl), combine the 1 cup sugar with the zest of 2 blood oranges. Rub the zest into the sugar by hand until mixture is fragrant, about 1 minute.

Make the cake:

• Juice blood oranges into a measuring cup until you have 1/3 cup juice. Set aside.
• To the large mixing bowl, beat in the eggs on medium-high speed, one at a time, until fully incorporated after each addition, about 2 minutes total.
• Add in 1/4 cup of the orange juice, the 1/3 cup vegetable oil, and the vanilla. Beat on high speed for one minute then scrape down sides of bowl.
• Turn mixer to low speed and add in half of the dry flour mixture. Mix until just incorporated.
• Stir in all of the yogurt until combined, then add in remaining flour mixture and stir together until just combined. Scrape down sides of bowl and mix an additional 5 seconds if needed.
• Pour batter into prepared loaf pan and bake for 50 minutes to 1 hour, or until a tester comes out clean and edges are golden brown.
• Let cake cool in pan for 10 minutes then remove to a rack to cool completely before icing.

Glaze the cake:

• Whisk together the remaining 1 to 2 Tablespoons blood orange juice with 1/2 to 1 cup powdered sugar (or desired amount) until completely smooth.
• Poke a few small holes in the top of the cake and pour glaze gently over cake to cover. Let cake sit a few minutes for glaze to set before slicing.