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Lemon Yogurt Breakfast Cake, or Ciambella ~ this is a classic Italian style lemon bundt cake with lots of lemony flavor and a delicate crumb. Pair it with a good cup of coffee and you've got the start to a great day.


10-12 servings

Total time

60 minutes




  • dry ingredients
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • wet ingredients
  • 2 eggs (at room temperature)
  • ¾ cups granulated sugar
  • ¾ cup full fat yogurt
  • 1 zest lemons
  • ¼ cup fresh squeezed lemon juice (zest your lemon before juicing!)
  • ¾ cup vegetable oil


  1. Preheat the oven to 350F
  2. Butter and flour and bundt pan.
  3. Whisk together the dry ingredients and set aside.
  4. Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.
  5. Blend in the rest of the wet ingredients and mix well.
  6. Fold in the dry ingredients and mix just until completely blended.
  7. Turn the batter into the pan and bake for 30-35 minutes, until just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake.
  8. Let the cake cool on a rack for 10 minutes before turning out. I like to flip it over so the rough edge faces up. Let cool completely before dusting with sugar.
  9. View the recipe instructions at The View From the Great Island

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