Lemon Yogurt Breakfast Cake (Ciambella)

Why You’ll Love This Recipe

• Authentic Italian Flavor: Experience a classic Italian breakfast treat that’s subtly sweet with a refreshing lemon zest.​
• Moist and Tender: The inclusion of yogurt ensures a moist crumb, making each bite delightful.​
• Simple Preparation: With straightforward steps and common ingredients, this cake is accessible for both novice and seasoned bakers.​

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Dry Ingredients:

• 2 cups all-purpose flour​
• 2 teaspoons baking powder​
• 1/4 teaspoon salt

Wet Ingredients:

• 2 large eggs, at room temperature
• 3/4 cup granulated sugar​
• 3/4 cup full-fat plain yogurt​
• Zest of 1 or 2 lemons​
• 1/4 cup fresh lemon juice​
• 3/4 cup vegetable oil​

For Serving (Optional):

• Powdered sugar for dusting​

Directions

1. Prepare the Pan:

   • Preheat your oven to 350°F (175°C).​
   • Generously butter and flour a 10-inch bundt pan, ensuring all crevices are coated to facilitate easy release.​

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.​

3. Prepare Wet Ingredients:

   • In a large mixing bowl, beat the eggs until pale and thick, approximately 2 minutes.​
   • Gradually add the sugar, continuing to beat until well combined.​
   • Mix in the yogurt, lemon zest, lemon juice, and vegetable oil until the batter is smooth.​

4. Combine Ingredients:

   • Gently fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to prevent a dense texture.​

5. Bake:

   • Pour the batter into the prepared bundt pan, spreading it evenly.​
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.​

6. Cool and Serve:

   • Allow the cake to cool in the pan for about 10 minutes.​
   • Carefully invert the cake onto a wire rack to cool completely.​
   • Once cooled, dust with powdered sugar before slicing and serving, if desired.​

Servings and Timing

• Yield: 12 servings​
• Prep Time: 15 minutes​
• Cook Time: 30-35 minutes​
• Total Time: 45-50 minutes​

Variations

• Flavor Adjustments: Replace lemon zest with orange zest for a different citrus profile.​
• Healthier Option: Substitute yogurt with a plant-based alternative and use a mild-flavored oil like canola for a vegan version.​
• Add-ins: Incorporate a cup of fresh berries or chopped nuts into the batter for added texture and flavor.​

Storage/Reheating

• Storage: Keep the cake in an airtight container at room temperature for up to 3 days.​
• Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.​

FAQs

Can I use non-fat yogurt?

Yes, non-fat yogurt can be used, but full-fat yogurt contributes to a richer flavor and moister texture.​

Is it necessary to use a bundt pan?

While a bundt pan is traditional, you can use a regular cake pan. Adjust baking time as needed.​

Can I make this cake ahead of time?

Absolutely! The cake stays moist and flavorful for a couple of days and can be refrigerated to extend freshness.​

How do I prevent the cake from sticking to the pan?

Ensure thorough buttering and flouring of the pan. Alternatively, use a non-stick baking spray with flour.​

Can I add a glaze to the cake?

Certainly! A simple lemon glaze can enhance the flavor. Mix powdered sugar with lemon juice and drizzle over the cooled cake.​

Conclusion

Lemon Yogurt Breakfast Cake (Ciambella) offers a delightful blend of textures and flavors, making it a perfect addition to your baking repertoire. Its simplicity and adaptability ensure it will become a favorite for various occasions

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