Lemon Yogurt Breakfast Cake (Ciambella)

A piece of cake covered in sugar

Lemon Yogurt Breakfast Cake, or Ciambella, is a classic Italian style lemon bundt cake with lots of lemony flavor and a delicate crumb. Pair it with a good cup of coffee and you’ve got the start to a great day. It’s an ideal bake for a brunch or luncheon.

Lemon yogurt breakfast cake sliced on waxed paper

“It is the 3rd time I’ve baked this cake, and it only makes me bake more! It is really the best cake ever to dip in coffee, call it “continental breakfast in style” and …..have a second slice! Thank you, Sue!”


lemon yogurt cake is a breakfast treat

Not to be confused with dessert, this gorgeous cake is a classic Italian style breakfast cake. It’s not overly sweet, with a subtle lemon flavor,  just like it would be served in Italy. The cake is soft and pillowy, and the lemony flavor shines through beautifully, ~ it just begs for a perfect cup of espresso to go along with. A little jam, lemon curd, or a nice dunk in your coffee wouldn’t be a bad idea either. I’m convinced this is what breakfast was meant to be.

lemon yogurt breakfast cake sliced

simple ingredients you’ll probably have in your kitchen

  • eggs
  • sugar
  • full fat yogurt ~ yogurt makes a cake moist and tender.
  • lemons ~ you’ll use the juice and the all important zest.
  • vegetable oil ~ I choose a mild one like canola, but the Italians will sometimes use olive oil.
  • flour
  • baking powder, salt

This Italian style lemon pound cake is a nice change from the oil soaked coffee shop lemon pound cakes, and there’s something very elegant and not at all decadent about this recipe. The flavors of Italian ciambelle are as varied as bundt cakes here in the US, but citrus is one of the favorites. This recipe includes fresh lemon juice as well as zest, and definitely don’t skip the zest, it may seem like a small addition, but the flavor impact is huge. The oils in the peel hold most of the lemon’s flavor.

lemon yogurt breakfast bundt cake with slice taken

Why do I serve this lemon bundt cake rough side up?

Most bundt cakes are removed from the pan and served with the smooth, rounded side up. I prefer the rough side for a couple of reasons: the texture is not only pretty, it catches the powdered sugar nicely. If I choose to add a glaze or syrup to the cake, it will sink into the craggy surface easily, too. It’s the way the Italians serve it.

Lemon breakfast cake batter in a bundt pan

Tips for baking Ciambella, or Lemon Yogurt Breakfast Cake

  • Invest in a good sturdy nonstick bundt pan, they aren’t expensive. I like Nordic Ware, they’ve been around for ages. You can also use a traditional ring shaped pan for a more authentic look.
  • Whatever pan you choose, you must butter it well, getting in all the nooks and crannies, and then dust with flour, shaking off the excess. It really makes a difference. I find cooking spray does not give the same results so I always butter and flour.
  • For the best texture, beat your eggs well. The air you beat into them helps the cake rise. I used my stand mixer with the whisk attachment to mix this cake.
  • Once you add your dry ingredient, don’t over mix, blend just until everything is combined.
  • Check your cake on the early side, because you don’t want to over cook.
  • Let your cooked cake cool for about 10 minutes, then loosen around the edges with a thin spreading knife before flipping over.
  • If you’re yearning for a moister cake, I’d recommend adding a glaze to the top while it’s still warm. The glaze will sink in and add lots of moisture, as well as an intense hit of lemon. I’ve added instructions below. I like it both ways.
lemon breakfast cake sliced

tvfgi recommends: a great basic bundt pan

Bundt pans come in all sorts of wonderful shapes and sizes, which is great, except that you never know how your pan is going to work with a specific recipe. I like to use this one from Wilton which is a basic, all purpose pan that’s sturdy, nonstick, and a standard size. The simple fluted shape insures an easy release, and isn’t that what it’s all about?

lemon yogurt cake with lemons
3.84 from 306 votes

Lemon Yogurt Breakfast Cake

Lemon Yogurt Breakfast Cake, or Ciambella ~ this is a classic Italian style lemon bundt cake with lots of lemony flavor and a delicate crumb.  Pair it with a good cup of coffee and you've got the start to a great day.
Course Breakfast
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 12 servings
Calories 263kcal
Author Sue Moran


  • standard 10-12 cup bundt cake


dry ingredients

  • 2 cups (or 250 grams) all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

wet ingredients

  • 2 large eggs at room temperature
  • 3/4 cups (or 157 grams) granulated sugar
  • 3/4 cup (180 grams) full fat yogurt
  • zest from 1 or 2 lemons
  • 1/4 cup (60 ml) fresh squeezed lemon juice zest your lemon before juicing!
  • 3/4 cup (175 ml) vegetable oil


  • Preheat the oven to 350F
  • Butter and flour a standard 9 inch bundt pan.
  • Whisk together the dry ingredients and set aside.
  • Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.
  • Blend in the rest of the wet ingredients and mix well.
  • Fold in the dry ingredients and mix just until completely blended.
  • Turn the batter into the pan and bake for 30-35 minutes, until just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it. Don’t over bake.
  • Let the cake cool on a rack for 10 minutes before turning out. I like to flip it over so the rough edge faces up. Let cool completely before dusting with sugar.

Cook’s notes

  • You can substitute sour cream for the yogurt.
  • Use melted butter in place of vegetable oil.
  • Want to make this cake into a super decadent experience? Serve it with some homemade clotted cream.
  • Add a lemon syrup ~ If you’d like to add extra lemon flavor, plus moisture to this cake, made a lemon syrup to pour over the warm cake: heat 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan until the sugar is dissolved. Let cool. After you have removed the cake from the pan, poke holes all over the top with a skewer. Spoon the syrup over the top, letting it sink into the holes.
  • Add a lemon glaze ~ Mix 1 cup confectioner’s sugar with enough fresh lemon juice to make a spreadable glaze. Drizzle or spread over the cooled cake.
  • You can use milk, cream, or buttermilk in place of the yogurt.
  • For an authentic Italian flavor try using olive oil (pure, not extra virgin) for the vegetable oil.
*recipe lightly adapted from She Loves Biscotti


Calories: 263kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 67mg | Potassium: 129mg | Fiber: 1g | Sugar: 13g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 3, 2020 at 1:30 pm

    Have you ever replaced the yogurt with sour cream?

    • Reply
      October 3, 2020 at 1:34 pm

      That would work beautifully.

  • Reply
    August 26, 2020 at 12:12 pm

    4 stars
    Made a GF version last night and it was great!

  • Reply
    June 14, 2020 at 6:33 pm

    Can you use Greek yogurt?

    • Reply
      June 15, 2020 at 5:14 am

      Yes, that’s fine.

  • Reply
    June 7, 2020 at 4:05 pm

    2 stars
    My cake came out a bit dry using the 30 minute bake time. Any suggestions other than a shorter bake time?

    • Reply
      June 8, 2020 at 6:49 am

      Not sure what happened Sue. As you say, it’s possibly an oven temperature or time issue. And make sure you measure your flour with the fluff/scoop/level method for accuracy.

  • Reply
    June 5, 2020 at 6:20 am

    5 stars
    This cake is excellent and really tasty, all my family love it. Just a question though; my bundt tin measures 11 inches/29cm so this cake usually comes out quite flat. Do you have a recipe for this sized tin please? Also do you have a recipe in grams instead of cups for UK users? Thanks so much.

  • Reply
    June 4, 2020 at 8:13 am

    5 stars
    Great recipe! Made it this morning and substituted cottage cheese since I had no yogurt and it turned out great. Nice texture and very moist!

  • Reply
    Jan Rutledge
    June 1, 2020 at 7:58 am

    Looks a great cake – any chance of metric measurements please.

  • Reply
    May 29, 2020 at 1:52 am

    It looks really good. Can you suggest for eggless bake

  • Reply
    May 22, 2020 at 7:52 pm

    Is there a healthy substitute for the vegetable oil?

  • Reply
    Beth Scearce
    April 30, 2020 at 5:39 pm

    I don’t have a Bundt pan. Can I make it in any other pan?

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