Italian Breakfast Bundt Cake - Ciambella allo Yogurt
A soft, light, and sweet Italian Breakfast Bundt Cake made with yogurt and lemon zest. This cake is the perfect way to start your day Italian-style with a slice of sweet Ciambella cake and a cappuccino!
Servings: 10 servings
Ingredients
- 2 cups self raising flour (250g)
- 1 cup caster sugar (200g)
- 3 large eggs
- 1 cup plain natural yogurt full fat (250g)
- 1/2 cup sunflower oil (130ml)
- 1/2 tsp baking powder
- zest of one large lemon
- confectioners' sugar (icing sugar) for dusting
Instructions
- Preheat the oven to 350°F / 180°C.
- 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.
- Grease the ciambella mould and dust with flour, remove any excess flour. Add the batter to a 10" cake mould and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Allow to cool then remove from the mould, dust with confectioners' sugar and serve.
Video
Notes
- Yogurt - Make sure to use natural plain yogurt that's not too thick in texture.
- Lemon zest - You can replace the lemon zest with orange if you prefer.
- Extra flavour - For a more intense lemon flavour you can add 1-2 tbsp of juice into the batter.
- Cake batter - Make sure to sift the flour first to avoid a lumpy batter.
- Cake pan - I used a 10-inch ring cake or ciambella cake mould.
- Storage - The Ciambella cake will last up to 5-7 days stored in a sealed container or can be frozen wrapped tightly in plastic wrap (cling film) and aluminium foil.
Nutrition
Calories: 298kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 55mg | Potassium: 81mg | Fiber: 1g | Sugar: 21g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
