1. Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the blood orange zest, blood orange juice, and vanilla extract.

5. Add the dry ingredients in batches, alternating with the milk and Greek yogurt or sour cream. Mix just until the batter is smooth.

6. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 42 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely.

8. Whisk together the powdered sugar and 2 to 3 tablespoons of blood orange juice to make a simple glaze. Drizzle over the cooled cake and garnish with thin blood orange slices before serving.