Description
Lemon Yogurt Breakfast Cake is a delightful way to kickstart your day with a burst of citrus flavor. This Italian-style coffee cake boasts a soft, pillowy texture and a refreshing lemon zing that can elevate any breakfast or brunch gathering. Easy to prepare and perfect for sharing, this cake combines the creaminess of yogurt with zesty lemon to create an irresistible treat. Whether you enjoy it plain or topped with fresh berries and whipped cream, this breakfast cake promises to brighten your mornings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 3/4 cup granulated sugar
- 3/4 cup full-fat yogurt
- Zest from 1 or 2 lemons
- 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 a mixing bowl, whisk together the flour, baking powder, and salt; set aside.
- In another bowl, beat the eggs until pale, then gradually add sugar until combined.
- Mix in yogurt, lemon zest, lemon juice, and vegetable oil until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared bundt pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cooling for about 10 minutes before inverting onto a rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 277
- Sugar: 14g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 42mg