Adapted from picky cook, who adapted it from Ina Garten, this cake is moist thanks to Greek yogurt, even without the addition of vegetable oil.

Serves 8 to 10

For the cake:
    • 2 medium-sized blood oranges, zested and juiced
    • 1 cup Greek yogurt (fat content of your preference)
    • 2 eggs
    • ½ cup honey + 1 tablespoon
    • ½ teaspoon vanilla extract
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups flour

For the glaze:
    • 2 to 3 tablespoons blood orange juice (about one orange)
    • 1 cup confectioner's sugar

Preheat oven to 350 F and grease a loaf pan. In a bowl, mix together 1/2 cup of honey, zest, yogurt, eggs, and vanilla. The remaining tablespoon of honey will be used to make a syrup to pour over the cake before glazing.

In a separate bowl, mix flour, baking powder, and salt.

Gently whisk the dry ingredients into the wet, being careful not to over-mix. Bake for about 50 minutes. Let cool in pan for 10 minutes, then remove to a wire rack.

Mix half the juice with the extra tablespoon of honey and pour it over the cake to let the juices soak in (note: this is not the glaze). Then, once the cake has fully cooled, mix the confectioner's sugar and remaining blood orange juice into a glaze and pour it over the cake once it has cooled.

This recipe is for a loaf-pan sized cake. You can double it and serve it in a bundt pan as well.

To read Margaret Tung's post about trying to bake a healthy, sustainable cake for a campus dinner party, click here.