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