For Cake

Preheat oven to 350 degrees.

Add the flour, baking powder, baking soda and salt to a medium bowl and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and mix on medium high speed for 2-3 minutes, until light and fluffy. Scrape down sides of the bowl.

With the mixer on low, add the eggs, mixing in each egg completely before adding the next. Scrape down the sides of the bowl with each addition.

Add the vanilla and blood orange zest. Mix to combine.

Add the flour mixture to the butter and sugar mixture in two additions, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix on low speed until just barely combined. Do not over mix.

Spray a 10-12 cup bundt pan generously with non-stick cooking spray. Transfer the batter to the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. The cake should spring back when pressed gently. Do not over bake or the cake will be dry.

Remove the cake from the oven and place on a wire cooling rack. Set a timer for 10 minutes. The edges of the cake will start to pull away from the pan as it cools. Once the timer goes off, place a large cooking rack or cake platter on the top of the pan and invert the cake in one motion. The cake should easily release from the pan.

Cool completely before adding the glaze.

For Glaze

Whisk together the ingredients in a medium bowl until smooth and silky. If the glaze is too thick, add more whole milk or blood orange juice. If too thin, add more confectioner’s sugar. Drizzle over the top of the cooled cake. The glaze will set in 10-15 minutes. Slice and serve.