Tools:  Mixing  Bowl, Round Cake Pan, Parchment Paper, and  a Whisk

Makes 12 slices


2 1/4 cups all-purpose flour

2 1/4 tablespoons baking powder

3/4 teaspoon salt

3/4 cup unsalted butter room temperature

1 1/2 cup granulated sugar

1 large eggs room temperature

1  tablespoon vanilla

1 cup greek yogurt

1 tablespoon blood orange zest

(the juice of the blood orange)

1 tablespoon lemon zest

(the juice of the lemon)

7-8 thinly slices of blood orange

4-5 thinly slices of lemon


Preheat the oven to 350 degrees Fahrenheit

Butter one 9-inch-round cake pans, and line the bottoms with parchment paper.  Butter the parchment and dust the pans with flour, tapping out the excess.

Whisk 2 1/4 cups flour, the baking powder, and salt in a bowl until combined. In a separate bowl, beat 3/4 cup butter, egg,  and the sugar until light and fluffy, about 3 minutes. 

Mix in the vanilla, lemon and blood orange zest, lemon and  blood orange juice(The mixture may look separated at this point.) Mix in the flour mixture in 3 batches, alternating with the greek yogurt, until just smooth.

Align the Bottom of the baking pan with thinly sliced blood oranges and lemons. Bake until the cake is lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. 

Transfer to a cooling rack for  10 minutes, then run a knife around the edge of the pans and turn the cake out onto the racks to cool completely. 

Remove the cake from parchment, and serve.