Lemon Yogurt Breakfast Cake
Lemon Yogurt Breakfast Cake is an Italian style coffee cake with a soft, pillowy texture and a delicate lemon flavor.
Servings: 12 servings
Video
Equipment
- standard 10-12 cup bundt cake pan
Ingredients
dry ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
wet ingredients
- 2 large eggs, at room temperature
- 3/4 cups granulated sugar
- 3/4 cup full fat yogurt
- zest from 1 or 2 lemons
- 1/4 cup fresh squeezed lemon juice, zest your lemon before juicing!
- 3/4 cup vegetable oil
Instructions
- Preheat the oven to 350F
- Butter and flour your 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.
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.
Nutrition
Calories: 263 kcal · Carbohydrates: 30 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 29 mg · Sodium: 67 mg · Potassium: 129 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 55 IU · Vitamin C: 2 mg · Calcium: 55 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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