Lemon Yogurt Breakfast Cake
User Reviews
4
Lemon Yogurt Breakfast Cake
Description
This breakfast cake uses all-purpose flour, baking powder, salt, eggs, granulated sugar, full-fat yogurt, lemon zest and juice, and vegetable oil. The batter is gently combined then baked in a buttered and floured bundt pan until golden and just set, resulting in a moist interior and a soft, slightly dense crumb.
The lemon flavor is pronounced but balanced by the creaminess of yogurt. The cake can be served plain, dusted with sugar, or enhanced with a lemon syrup or glaze for additional moisture and tang.
The recipe notes mention that sour cream can substitute the yogurt, and that using melted butter instead of oil is an option. Adding clotted cream or making lemon syrup and glaze can create a richer dessert experience. For an Italian twist, using pure olive oil in place of vegetable oil is recommended.
Ingredients
dry ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
wet ingredients
- 2 egg at room temperature, large
- 3/4 cups granulated sugar
- 3/4 cup yogurt full fat
- lemon zest from 1 or 2 lemons
- 1/4 cup lemon juice zest your lemon before juicing!, fresh squeezed
- 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
- Sour cream can be used instead of yogurt for a different texture.
- Melted butter can replace vegetable oil for richness.
- Serve with homemade clotted cream for extra decadence.
- Pour lemon syrup over the warm cake by poking holes in the surface to add moisture and flavor.
- Drizzle lemon glaze made from powdered sugar and lemon juice over the cooled cake for sweetness.
- Milk, cream, or buttermilk may substitute yogurt as the wet ingredient.
- For an authentic Italian flavor, use pure olive oil instead of vegetable oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 67mg | 3% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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