Description
Lemon Yogurt Breakfast Cake is a delightful addition to any morning routine. This Italian-style coffee cake features a soft, pillowy texture infused with the refreshing zing of lemon, making it the perfect treat for brunch or a quiet breakfast at home. The rich yogurt base ensures moisture in every bite, while the simple preparation makes it accessible for bakers of all skill levels. Pair it with fresh berries or a dollop of whipped cream for an elevated experience. Enjoy this versatile cake that is sure to brighten your day!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 3/4 cup full-fat yogurt
- Zest from lemons (1-2)
- 1/4 cup fresh squeezed lemon juice
- 3/4 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and prepare a bundt pan by buttering and flouring it.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs until pale and thick, then gradually mix in sugar.
- Combine yogurt, lemon zest, lemon juice, and vegetable oil with the egg mixture. Mix well.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Pour the batter into the prepared bundt pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Cool for about 10 minutes before turning it out onto a plate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 285
- Sugar: 15g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg