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Lemon Yogurt Breakfast Cake
Lemon Yogurt Breakfast Cake is an Italian style coffee cake with a soft, pillowy texture and a delicate lemon flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Calories: 263 kcal
Course:
Breakfast
Cuisine:
Italian
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.
Cup of Yum
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 Information
Calories
263kcal
(13%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
29mg
(10%)
Sodium
67mg
(3%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
55IU
(1%)
Vitamin C
2mg
(2%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 263
% 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.