Lemon Yogurt Breakfast Cake Ciambella

This lemon yogurt breakfast cake ciambella is bright, tender, and easy to make. It has a soft crumb, fresh lemon aroma, and a light tang from yogurt. Slice it for breakfast or serve with coffee for a simple afternoon treat.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 10
• Difficulty Level: Easy

Nutrition Information

(Per serving, approximate)

• Calories per serving: 300 kcal
• Protein: 5 g
• Carbohydrates: 45 g
• Fat: 13 g
• Fiber: 1 g
• Sugar: 21 g
• Sodium: 250 mg

Why Make This Lemon Yogurt Breakfast Cake Ciambella

This ciambella is a quick, no-fuss cake that wakes up the kitchen with lemon scent. It uses everyday ingredients and yogurt keeps the crumb moist and tender. The cake is lightly sweet and perfect for breakfast, brunch, or a simple dessert. It pairs well with tea or coffee and travels well for potlucks.

How to Make Lemon Yogurt Breakfast Cake Ciambella

Follow a few simple steps to make a soft, lemony ring cake. Measure ingredients, mix wet and dry separately, combine gently, and bake until a toothpick comes out clean. Cool briefly, then turn out and dust with powdered sugar if you like.

Ingredients:

• 1 cup plain yogurt
• 1 cup sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease and flour a bundt or ciambella pan. Make sure the pan is well coated so the cake releases easily.

Step 2: Mixing

In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Add the vegetable oil, lemon juice, and lemon zest, mixing well. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 3: Baking

Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.

Step 4: Cooling

Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar if desired before serving. Slice and enjoy.

How to Serve Lemon Yogurt Breakfast Cake Ciambella

Serve warm or at room temperature. For breakfast, pair with yogurt and fresh berries or a spread of butter. For brunch or dessert, add a dollop of whipped cream or a spoonful of lemon curd. The cake also pairs nicely with hot coffee, black tea, or a citrusy iced tea.

How to Store Lemon Yogurt Breakfast Cake Ciambella

• At room temperature: Store in an airtight container for up to 2 days.
• In the fridge: Keep wrapped or in a container for up to 5 days. Bring to room temperature before serving for best texture.
• To freeze: Wrap tightly in plastic and foil, or freeze slices in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

Expert Tips for Perfect Lemon Yogurt Breakfast Cake Ciambella

• Use room-temperature eggs for better emulsion and a smoother batter.
• Measure flour by spooning into the cup and leveling it. Too much flour makes the cake dense.
• Lemon zest gives the most flavor. Zest before juicing the lemons.
• Do not overmix once you add the flour. Overmixing creates a tough crumb.
• If your bundt pan is sticky, use a nonstick spray plus a dusting of flour or brush with melted butter.
• Check doneness with a toothpick near the center. If it comes out with a few moist crumbs, it’s done.
• For extra shine, brush the cooled cake with a thin lemon glaze (powdered sugar + lemon juice).

Delicious Variations

• Blueberry Lemon: Gently fold 3/4 cup fresh or frozen blueberries into the batter.
• Almond Lemon: Replace 1/2 cup flour with 1/2 cup almond flour and add 1/2 teaspoon almond extract.
• Lemon Poppy Seed: Add 1–2 tablespoons poppy seeds to the dry ingredients.
• Honey Yogurt: Substitute half of the sugar with 1/2 cup honey, reduce liquid slightly, and monitor bake time.
• Glazed Ciambella: Make a simple glaze with 1 cup powdered sugar and 2 tablespoons lemon juice and drizzle over the cooled cake.

Frequently Asked Questions

1. Can I use low-fat or nonfat yogurt?
   Yes. Low-fat or nonfat yogurt works fine. The cake will be slightly less rich but still tender. If you use nonfat yogurt, avoid overbaking to keep moisture.

2. Can I make this in a loaf pan instead of a bundt pan?
   Yes. Bake in a greased 9×5-inch loaf pan. Bake time will increase to about 40–50 minutes. Check doneness with a toothpick.

3. How do I prevent the cake from sticking to the pan?
   Grease the pan thoroughly with butter or nonstick spray. Dust with a little flour, or use a baking spray that contains flour. Let the cake cool for about 10 minutes before turning it out.

4. Can I add citrus glaze or frosting?
   Yes. A thin lemon glaze (powdered sugar + lemon juice) brightens the flavor. For a richer finish, use a mascarpone or cream cheese frosting, but that makes it sweeter and more dessert-like.

5. Is it okay to use olive oil instead of vegetable oil?
   Yes. Use a mild-flavored olive oil to avoid a strong olive taste. The cake will have slightly different flavor but remain moist.

6. Can I make this cake ahead of time?
   Yes. Bake ahead and store at room temperature for up to 2 days or refrigerate up to 5 days. You can also freeze slices for longer storage.

7. Why does my cake sink in the middle?
   Common causes: underbaking, opening the oven door too early, or overmixing the batter (which adds too much air). Use the toothpick test and avoid sudden temperature changes.

Conclusion

This lemon yogurt breakfast cake ciambella is simple, bright, and reliable. It gives you soft texture, a fresh lemon scent, and an easy recipe you can tweak with fruit or nuts. For additional tips and a similar classic version, see this recipe: Lemon Yogurt Breakfast Cake (Ciambella) • The View from Great Island. Give it a try—slice a warm piece and enjoy the lemony aroma.

Lemon Yogurt Breakfast Cake Ciambella

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: alicia
• Total Time: 50 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Bright and tender lemon yogurt cake with a soft crumb, perfect for breakfast or afternoon treats.

---

Ingredients

Scale 1x2x3x

• 1 cup plain yogurt
• 1 cup sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt or ciambella pan.
2. In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Add the vegetable oil, lemon juice, and lemon zest, mixing well.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
5. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Pairs well with tea or coffee. Store at room temperature for 2 days or in the fridge for 5 days.

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

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 21g
• Sodium: 250mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg