Lemon Yogurt Breakfast Cake

Lemon Yogurt Breakfast Cake is a delightful way to start your day. This Italian-style coffee cake boasts a soft, pillowy texture and a refreshing lemon flavor that can brighten any morning. Perfect for brunches, family gatherings, or even as an afternoon treat, this cake will not only satisfy your sweet tooth but also impress your guests with its elegant presentation. The use of yogurt adds moisture and richness, making it truly unique.

Why You’ll Love This Recipe

• Deliciously zesty: The combination of fresh lemon juice and zest creates a bright flavor that elevates the cake.
• Easy to make: With simple ingredients and straightforward instructions, you’ll have this breakfast cake ready in no time.
• Versatile serving options: Enjoy it plain, dusted with powdered sugar, or paired with fresh fruit for a delightful breakfast experience.
• Perfect for sharing: With 12 servings, it’s an ideal choice for gatherings or to share with friends and family.
• Healthier alternative: Made with yogurt, this cake provides a bit of protein while satisfying your sweet cravings.

Tools and Preparation

Before you start baking your Lemon Yogurt Breakfast Cake, gather the essential tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan: This specific shape allows for even baking and creates an impressive presentation.
• Mixing bowls: Different sizes help keep dry and wet ingredients separate until they are ready to combine.
• Whisk: Essential for aerating eggs and mixing dry ingredients evenly.

Ingredients

Lemon Yogurt Breakfast Cake is made with simple yet flavorful ingredients that come together beautifully.

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

How to Make Lemon Yogurt Breakfast Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) so it’s ready when you are.

Step 2: Prepare the Bundt Pan

Butter and flour your bundt pan thoroughly to prevent sticking.

Step 3: Mix Dry Ingredients

In a mixing bowl, whisk together the dry ingredients:
1. Combine flour, baking powder, and salt.
2. Set aside the mixture for later use.

Step 4: Beat Eggs and Sugar

In another bowl:
1. Beat the eggs for about 2 minutes until they turn pale and thick.
2. Gradually add in the granulated sugar while continuing to beat until well combined.

Step 5: Add Wet Ingredients

Blend in the remaining wet ingredients:
1. Add yogurt, lemon juice, lemon zest, and vegetable oil.
2. Mix well until all components are incorporated smoothly.

Step 6: Combine Dry Ingredients

Gently fold in the dry ingredient mixture:
1. Stir just until combined; avoid over-mixing to keep the cake light.

Step 7: Bake the Cake

Pour the batter into your prepared bundt pan:
1. Bake for 30-35 minutes or until golden brown.
2. Insert a toothpick into the center; it should come out clean without wet batter clinging to it.

Step 8: Cool Before Serving

Once baked:
1. Let the cake cool on a rack for about 10 minutes before turning it out onto a plate.
2. Flip it so that the rough edge faces up; allow it to cool completely before dusting with powdered sugar.

Enjoy your Lemon Yogurt Breakfast Cake! It’s perfect for any occasion or simply as a treat for yourself.

How to Serve Lemon Yogurt Breakfast Cake

Lemon Yogurt Breakfast Cake is a versatile treat that can be enjoyed in various ways. Whether you’re hosting a brunch or enjoying it as a simple breakfast, these serving suggestions will enhance your experience.

With Fresh Berries

• Add a handful of mixed berries such as strawberries, blueberries, or raspberries on the side for a burst of freshness and color.

Drizzled with Honey

• A light drizzle of honey over a slice adds natural sweetness and pairs beautifully with the lemon flavor.

Accompanied by Whipped Cream

• Serve with a dollop of freshly whipped cream for an indulgent touch that complements the cake’s moist texture.

With Greek Yogurt

• Pairing it with plain Greek yogurt not only adds creaminess but also provides extra protein for a more filling meal.

As French Toast

• Transform leftover cake into French toast by dipping slices in an egg mixture and pan-frying until golden brown. Top with syrup or fruit.

Paired with Coffee

• Enjoy this cake alongside a cup of your favorite coffee or tea. The citrus notes will brighten your morning beverage.

How to Perfect Lemon Yogurt Breakfast Cake

Creating the ideal Lemon Yogurt Breakfast Cake requires attention to detail. Here are some tips to ensure your cake turns out perfectly every time.

• Use room temperature ingredients: Ensure eggs and yogurt are at room temperature for better mixing and texture.
• Don’t overmix the batter: Fold the dry ingredients gently to maintain the cake’s light, fluffy texture.
• Measure flour correctly: Use the spoon-and-level method to avoid compacting flour, which could lead to a dense cake.
• Check for doneness early: Start checking your cake around 30 minutes to prevent overbaking, which can dry it out.
• Let it cool properly: Allow the cake to cool in the pan for just 10 minutes before transferring it to a rack to avoid sogginess.
• Experiment with citrus zest: Adjust the amount of lemon zest based on your preference for lemon intensity; more zest means more flavor!

Best Side Dishes for Lemon Yogurt Breakfast Cake

Serving Lemon Yogurt Breakfast Cake can be enhanced with delightful side dishes. Here’s a list of perfect accompaniments that complement its flavors beautifully.

1. Fruit Salad
   A refreshing mix of seasonal fruits balances the richness of the cake and adds vibrant colors.
2. Granola Parfait
   Layer yogurt, granola, and fresh fruits in a glass for a crunchy contrast that pairs nicely with the soft cake.
3. Smoked Salmon Toasts
   The savory element of smoked salmon on toasted bread makes an excellent contrast to the sweet lemon flavor.
4. Cucumber Sandwiches
   Light cucumber sandwiches provide a refreshing crunch that cleanses the palate between bites of cake.
5. Savory Scones
   Cheese or herb scones offer a savory option that complements the sweetness of Lemon Yogurt Breakfast Cake well.
6. Mixed Nuts
   A bowl of mixed nuts adds a crunchy texture that contrasts nicely with the soft, moist cake.
7. Chia Seed Pudding
   This creamy pudding adds nutrition and can be flavored with vanilla or lemon zest for added zing.
8. Herbal Tea
   A warm cup of herbal tea like chamomile or mint enhances the overall dining experience while aiding digestion.

Common Mistakes to Avoid

When making Lemon Yogurt Breakfast Cake, it’s easy to make some common mistakes. Here are a few to watch out for:

• Using cold ingredients: Make sure your eggs and yogurt are at room temperature. Cold ingredients can lead to an uneven batter and affect the cake’s texture.
• Overmixing the batter: Be careful not to overmix when combining wet and dry ingredients. This can lead to a dense cake instead of the desired soft texture.
• Not measuring accurately: Use proper measuring cups for flour and sugar. Incorrect measurements can alter the balance of ingredients, leading to unexpected results.
• Skipping the cooling time: Allow the cake to cool in the pan for 10 minutes before turning it out. Skipping this step may cause it to break or stick.
• Not checking for doneness: Use a toothpick to check if the cake is done baking. If you pull it out with wet batter, the cake needs more time in the oven.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the fridge for up to 5 days.
• Container: Place in an airtight container or wrap tightly with plastic wrap.

Freezing Lemon Yogurt Breakfast Cake

• Duration: Can be frozen for up to 3 months.
• Container: Wrap slices individually in plastic wrap, then place them in a freezer-safe bag or container.

Reheating Lemon Yogurt Breakfast Cake

• Oven: Preheat your oven to 350°F, place slices on a baking sheet, and heat for about 10 minutes.
• Microwave: Warm individual slices for 15-20 seconds until just heated through.
• Stovetop: Place slices in a non-stick skillet over low heat, cover with a lid, and warm for about 5 minutes.

Frequently Asked Questions

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used as a substitute. It will add a thicker texture but may also impart a tangier flavor.

What can I substitute for vegetable oil?

You can easily use melted coconut oil or unsalted butter as alternatives. Both will work well without changing the flavor dramatically.

How do I know when my Lemon Yogurt Breakfast Cake is done?

The cake is ready when it’s golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I make this Lemon Yogurt Breakfast Cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that measures like regular flour for best results.

What pairs well with Lemon Yogurt Breakfast Cake?

This delightful cake pairs beautifully with fresh fruit, yogurt, or a cup of tea or coffee for breakfast or brunch.

Final Thoughts

Lemon Yogurt Breakfast Cake is not only delicious but also versatile enough for any occasion. Its soft texture and refreshing lemon flavor make it an appealing choice for breakfast or dessert. Feel free to customize this recipe by adding fruits like blueberries or nuts for extra flavor and variety. Give it a try—you won’t be disappointed!

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Lemon Yogurt Breakfast Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

Lemon Yogurt Breakfast Cake is a deliciously light and refreshing way to start your morning. This Italian-inspired coffee cake features a soft, pillowy texture with zesty lemon notes that will brighten any breakfast table. Perfect for brunch gatherings or as a delightful afternoon snack, this cake is not only a feast for the senses but also an impressive centerpiece. The addition of yogurt keeps it moist while adding a touch of richness, making it truly unique. Whether served plain, dusted with powdered sugar, or accompanied by fresh fruits, this cake is sure to become a favorite in your home.

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Ingredients

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• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup granulated sugar
• 3/4 cup full-fat yogurt
• Zest from 1–2 lemons
• 1/4 cup fresh lemon juice
• 3/4 cup vegetable oil

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another bowl, beat eggs until pale, then gradually add sugar and mix well.
4. Add yogurt, lemon juice, lemon zest, and oil to the egg mixture; stir until smooth.
5. Gently fold in dry ingredients until just combined.
6. Pour batter into the bundt pan and bake for 30-35 minutes until golden brown.
7. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 230
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg