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5 from 2 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Italian
Servings: 10 servings
Calories: 298kcal
Author: Emily Kemp


  • 2 cups self raising flour (250g)
  • 1 cup caster sugar (200g)
  • 3 large eggs
  • 1 cup plain natural yogurt full fat (250g)
  • ½ cup sunflower oil (130ml)
  • ½ teaspoon baking powder
  • zest of one large lemon
  • confectioners' sugar (icing sugar) for dusting


  • 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.



  • 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 tablespoon 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.


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