Breakfast/ Desserts

Italian Breakfast Cake – Ciambella Allo Yogurt

July 30, 2017 (Last Updated: August 6, 2019) by Emily

This post may contain affiliate links. Please read my disclosure.

Italian breakfast cake aka ciambella allo yogurt, a simple, light, lemony sponge cake that’s not too overly sweet. If you’re looking for an authentic Italian breakfast recipe then look no further.

This Italian breakfast cake is incredibly easy to make, you can’t really go wrong. It’s made with lots of lemon zest and yogurt for a soft, fragrant sponge that’s extremely delicious alongside a cappuccino or espresso. A great way to start your day in true Italian style.

Italian breakfast cake ciambella-allo-yogurt-inside-the-rustic-kitchen

One tradition I haven’t adopted since living in Italy is the sweet breakfast. Italians love their sweet cakes, croissants filled with crema pasticiera, nutella and jam filled brioche. There are endless amounts of sweet, flaky pastries and mouth-watering cakes that are devoured in bars with a cappuccino in hand or at home before heading off to work.

All of them are to die for, I mean seriously good but most of the time I need something savoury in the mornings. I am one of those that would choose cheese over chocolate any day of the week and I’ve always been like that.

Italian breakfast cake ciambella-allo-yogurt-inside-the-rustic-kitchen

When I do feel like something sweet however, this Italian breakfast cake is one of the first things on my mind. Ciambella allo yogurt is a traditional cake that’s not overly sweet and perfect with a cappuccino. Almost every nonna has her own version, It took me three tries to get it perfect and now I’m sharing my version with you.

I have to admit since I’ve been making this ciambella allo yogurt, I’ve been loving the sweet breakfasts, I also happily munch on it throughout the day it’s so good. It’s made with flour, eggs, sugar, natural yogurt, oil and lemon zest and only takes 30 minutes ( if that ) from start to finish.

Italian breakfast cake ciambella-allo-yogurt-inside-the-rustic-kitchen

You need a ring shaped cake mould to make this cake either a ciambella pan or shallow bundt pan that’s 10″ wide. I always use a non stick ciambella pan and then grease the pan with butter and dust it with flour to be extra sure it will easily slide out of the mould when it’s cooled.

How to make Italian breakfast cake

Whisk the sugar and eggs together using a stand mixer or electric whisk until pale and thick. Add the oil and yogurt and whisk together for a couple of seconds to combine.

Add the sifted flour and baking powder along with the lemon zest and fold it into the batter until it’s fully incorporated. If there here are a few lumps, try and get rid of most of them when folding the batter but if there are some left don’t worry.

Finally, bake the cake in the oven for 20 minutes, let it cool then dust with icing sugar before serving. Breakfast is served!

More Delicious Cakes & Treats You Might Like:

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
An Italian breakfast cake recipe - Italian ciambella recipe made with flour, eggs, sugar, lemon zest and yogurt. Made in under 30 minutes. An easy authentic Italian breakfast recipe. For more authentic Italian recipes visit
Print Pin
5 from 2 votes

Italian breakfast cake - Ciambella allo yogurt

Italian breakfast cake aka ciambella allo yogurt, a simple, light, lemony sponge cake that's not too overly sweet. If you're looking for an authentic Italian breakfast recipe then look no further.
Course Breakfast, Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 people
Calories 234kcal
Author Emily Kemp


  • 2 cups (250g) self raising flour
  • 1 cup (200g) caster sugar
  • 3 large eggs
  • 1 cup (250g) plain natural yogurt full fat
  • 4.5 fl oz (130ml) sunflower oil
  • 1/2 tsp baking powder
  • zest of one large lemon (amalfi lemon if possible)
  • Icing sugar for dusting


  • Preheat the oven to 180°C/350F/gas mark 4. Combine the eggs and sugar and whisk together using a stand or electric mixer until pale and thick (about 1-2 minutes).
  • Add the yogurt and sunflower oil and whisk for a couple of seconds to combine. Sift the flour and baking powder into the batter and add the lemon zest. Fold until fully incorporated and there are few lumps left.
  • Grease the ciambella mould and dust with flour, remove any excess flour. Add the batter to A 10" ciambella mould and bake for 20 minutes until a toothpick inserted comes out clean.
  • Allow to cool then remove from the mould, dust with icing sugar and serve.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate. 
Recipe requires a 10" ring cake mould.


Calories: 234kcal
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!



  • Reply
    March 17, 2020 at 2:36 pm

    This sounds simply delicious! When you say that you use a “fan” oven do you mean a “convection” oven? What oven temperature would you recommend if you do not have a “fan” oven?5 stars

    • Reply
      Inside the rustic kitchen
      March 17, 2020 at 2:54 pm

      Hi Carol, yes I mean a convection oven. That’s such a great question, from what I’ve read convection ovens cook things a little faster and can sometimes be a little hotter. In this case, I’d bake the cake as directed at the same temperature but check it by inserting a toothpick when done. If it doesn’t come out clean then it may need an extra 5-10 minutes baking. I hope this helps and hope you love the cake as much as I do! Emily.

  • Reply
    September 20, 2017 at 3:17 pm

    Can you advise where I can buy a ciambella pan?

  • Reply
    swayam singh
    July 30, 2017 at 4:35 pm

    This looks so delicious! I love a good cake for breakfast, especially if it has yogurt in it 😛 Makes me feel like I am eating healthy and thats certainly a plus! Gorgeous pics too

  • Reply
    Calleigh - TheForkBite
    July 30, 2017 at 2:58 pm

    I love this lemony sponge cake that’s not super sweet. I can’t wait to try your recipe, thanks for sharing.

  • Reply
    July 30, 2017 at 2:46 pm

    The simplicity of this makes it create for pairing with coffee! I’d probably try placing a piece of my fork and dunking!

  • Reply
    Bintu - Recipes From A Pantry
    July 30, 2017 at 10:40 am

    Such a simple cake but as you say not overtly sweet. This would be perfect for breakfast with a cup of tea5 stars

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.