Lemon Yogurt Breakfast Cake Ciambella is more than just a cake; it’s an invitation to a brighter morning, a slice of Italian sunshine right on your plate. Imagine waking up to the delicate aroma of fresh lemon zest mingling with sweet vanilla, promising a start to your day that’s both comforting and invigorating. This delightful ciambella, a traditional Italian ring cake, has graced breakfast tables across Italy for generations, celebrated for its simple elegance and wholesome ingredients. It’s often enjoyed with a strong coffee or a cup of tea, embodying the spirit of a relaxed, family-oriented meal.
Why This Ciambella Will Become Your New Breakfast Staple
What makes this particular dish so universally adored? It’s the perfect harmony of flavors and textures. The vibrant, zesty punch of lemon is beautifully mellowed by the creamy tang of yogurt, creating an incredibly moist and tender crumb that practically melts in your mouth. Unlike many heavier cakes, the inclusion of yogurt makes this Lemon Yogurt Breakfast Cake Ciambella feel remarkably light, allowing you to indulge without any guilt. It’s incredibly convenient too, baking up into a stunning ring that’s perfect for feeding a crowd at brunch or simply enjoying a slice each day throughout the week. Get ready to fall in love with a cake that truly tastes like sunshine!
Ingredients:
- For the Lemon Yogurt Breakfast Cake Ciambella:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract (or vanilla bean paste for richer flavor)
- 1 cup (240g) plain whole milk yogurt (Greek yogurt or regular, full-fat preferred), at room temperature
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 large lemons (about 2 tablespoons)
- For the Lemon Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted
- 3-4 tablespoons fresh lemon juice (start with 3, add more if needed)
- ½ teaspoon lemon zest (optional, for extra lemon punch)
Equipment You’ll Need:
Before we dive into creating this delightful Lemon Yogurt Breakfast Cake Ciambella, it’s always a good idea to have all your equipment ready. You’ll need a 10-cup bundt pan or a large ring pan (often referred to as a ciambella mold, perfect for this cake). I typically use a stand mixer with a paddle attachment, but a good hand mixer will also work wonderfully. You’ll also need several mixing bowls, a whisk, a rubber spatula, a measuring cup, measuring spoons, and a citrus zester. A cooling rack is essential for letting our beautiful ciambella cool down properly before glazing.
Preparing Your Lemon Yogurt Breakfast Cake Ciambella Batter:
- Preheat Oven and Prepare Pan: First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). For a bundt or ciambella pan, thorough greasing and flouring are absolutely crucial to ensure a clean release of your cake. I always use a generous amount of softened butter or a baking spray that contains flour (like Baker’s Joy or homemade goop). Make sure to get into every nook and cranny of the pan. Then, dust it with a thin layer of all-purpose flour, tapping out any excess. This initial step is so important; there’s nothing more frustrating than a cake that sticks to the pan after all your hard work on this Lemon Yogurt Breakfast Cake Ciambella!
- Whisk Dry Ingredients: In a medium-sized bowl, I like to whisk together my 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Sifting them beforehand is an extra step I highly recommend, as it helps aerate the flour and prevents lumps, which ultimately contributes to a lighter, more tender crumb in our Lemon Yogurt Breakfast Cake Ciambella. Make sure they are thoroughly combined so the leavening agents are evenly distributed throughout the batter. Set this bowl aside for a moment.
- Cream Butter and Sugar: Now, in the bowl of your stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the 1 cup (226g) of softened unsalted butter with 1 ½ cups (300g) of granulated sugar. I always make sure my butter is truly at room temperature – it should be soft enough to leave an indentation when gently pressed, but not melted. Cream these two together on medium-high speed for about 3-5 minutes, or until the mixture becomes wonderfully light, fluffy, and pale yellow. This process incorporates air into the butter and sugar, which is fundamental for a tender cake texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
- Add Eggs and Vanilla: With the mixer still running on medium speed, add the 3 large eggs one at a time, beating well after each addition. It’s important to give each egg enough time to fully incorporate into the mixture before adding the next. This prevents the batter from curdling. After all the eggs are in, mix in the 1 tablespoon of vanilla extract (or vanilla bean paste). Continue to beat for another minute or so until the mixture looks smooth and emulsified.
- Incorporate Yogurt and Lemon Flavor: In a separate small bowl, whisk together the 1 cup (240g) of plain whole milk yogurt and ¼ cup (60ml) of fresh lemon juice. Again, ensuring the yogurt is at room temperature is key for a smooth batter that doesn’t seize when mixed with the other ingredients. Now, with the mixer on low speed, add about one-third of the dry ingredient mixture to the wet ingredients, mixing just until combined. Then, add half of the yogurt-lemon juice mixture, mixing until just incorporated. Continue alternating, ending with the dry ingredients. Remember the golden rule of baking: do not overmix! Overmixing develops the gluten in the flour, leading to a tough, dense cake. Mix only until no streaks of flour are visible.
- Fold in Lemon Zest: Finally, using a rubber spatula, gently fold in the zest of 2 large lemons (about 2 tablespoons). I find that adding the zest at this stage ensures its fragrant oils are vibrant and fully infused throughout the cake, truly giving our Lemon Yogurt Breakfast Cake Ciambella that incredible citrus punch. Give the batter one last gentle fold to ensure everything is evenly distributed.
- Bake the Ciambella: Pour the luscious batter evenly into your prepared bundt or ciambella pan. Gently tap the pan on the counter a couple of times to release any trapped air bubbles and ensure an even distribution. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary depending on your oven, so keep an eye on it. The cake should be golden brown on top and beautifully fragrant, filling your kitchen with the most wonderful aroma.
- Cooling Process: Once baked, remove the Lemon Yogurt Breakfast Cake Ciambella from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This cooling period is important because it allows the cake to firm up slightly, making it less likely to break when inverted. After 10-15 minutes, carefully invert the ciambella onto the wire rack to cool completely. This can take anywhere from 1 to 2 hours. It’s absolutely crucial that the cake is completely cool before you apply the glaze, otherwise, the glaze will melt right off and you’ll lose that beautiful finish.
Making the Lemon Glaze:
While your Lemon Yogurt Breakfast Cake Ciambella is cooling, you can whip up a super simple yet incredibly flavorful lemon glaze. This glaze adds another layer of bright citrus flavor and a lovely sheen to the finished cake.
- Prepare the Glaze Ingredients: In a small bowl, combine the 1 ½ cups (180g) of sifted powdered sugar with 3 tablespoons of fresh lemon juice. I always sift my powdered sugar for the glaze to ensure there are no lumps, resulting in a perfectly smooth, pourable consistency. If you want an extra burst of lemon, you can also add ½ teaspoon of lemon zest here.
- Whisk Until Smooth: Whisk the ingredients together until you achieve a smooth, pourable consistency. If the glaze is too thick, add more lemon juice, a tiny bit at a time (like ½ teaspoon), until it reaches your desired consistency. If it’s too thin, you can add a little more sifted powdered sugar. You’re looking for a consistency that coats the back of a spoon and drizzles nicely.
- Glaze the Cooled Ciambella: Once your Lemon Yogurt Breakfast Cake Ciambella is completely cool, place the wire rack with the cake over a piece of parchment paper or a baking sheet (to catch any drips). Drizzle the lemon glaze generously over the cooled cake. You can do this artfully with a spoon, letting it drip down the sides, or simply pour it over the top for a more rustic look. Allow the glaze to set for about 15-30 minutes before slicing and serving. This creates a slightly firm, sweet, and tangy crust on the outside of the cake.
Serving Suggestions and Storage:
Your beautiful Lemon Yogurt Breakfast Cake Ciambella is now ready to be enjoyed! This cake is absolutely perfect for a leisurely breakfast or brunch. The tangy lemon and moist crumb from the yogurt make it a wonderful companion to a hot cup of coffee or a refreshing glass of iced tea. I particularly love it served simply, perhaps with a few fresh berries on the side, like raspberries or blueberries, which complement the lemon flavor beautifully. It’s also a fantastic light dessert or an elegant afternoon tea treat. The vibrant lemon flavor truly shines through, making every bite a delightful experience.
To store your Lemon Yogurt Breakfast Cake Ciambella, I recommend keeping it in an airtight container at room temperature for up to 3-4 days. The yogurt helps keep it incredibly moist, so it stays fresh and delicious for quite a while. If your kitchen is particularly warm, or if you prefer a longer shelf life, you can also store it in the refrigerator. Just be sure to bring it back to room temperature before serving to ensure the best texture and flavor. The cake can also be frozen, unglazed, for up to 2 months. To do this, wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before glazing and serving. No matter how you store it, I guarantee this Lemon Yogurt Breakfast Cake Ciambella will be a new favorite in your baking repertoire. It’s truly a versatile and utterly delicious cake that brightens any meal or snack time.
Conclusion:
As we wrap up our delightful journey with this recipe, I truly hope you’re as excited as I am about the prospect of bringing this incredible dessert into your home. This isn’t just any cake; it’s a culinary hug, a ray of sunshine on a plate, and a testament to how simple ingredients can create something profoundly memorable. The unique combination of tangy lemon and creamy yogurt results in a crumb that is unbelievably moist, tender, and bursting with fresh, vibrant flavor. It’s light enough for a morning treat, yet rich and satisfying enough to grace your dessert table. I genuinely believe that once you experience the sheer joy of baking and tasting this particular Ciambella, it will quickly become a cherished staple in your repertoire. It has that irresistible charm that makes people ask for the recipe, making you feel like a true star in the kitchen without any undue effort. The aroma alone, as it bakes, is enough to brighten anyone’s day, filling your home with an inviting, comforting fragrance that whispers of homemade goodness and shared moments.
What makes this particular creation a definite must-try, in my opinion, is its unparalleled versatility and forgiving nature. Whether you’re a seasoned baker or just starting out, the steps are straightforward, leading to a consistently perfect result every single time. There’s a certain magic in seeing simple ingredients transform into such an elegant and comforting bake. The subtle tartness of the lemon cuts beautifully through the sweetness, preventing it from being overly rich, making it incredibly moreish. It truly embodies the spirit of effortless elegance, suitable for everything from a quick family breakfast to a sophisticated brunch gathering. Imagine slicing into its golden-brown crust, revealing that perfectly tender, fragrant interior – it’s a moment of pure bliss. This is the kind of cake that doesn’t just satisfy a craving; it creates a lasting, happy memory.
Elevate Your Experience: Serving Suggestions
Now, let’s talk about enhancing your experience even further with some serving suggestions. While this Ciambella is absolutely divine on its own, perhaps with just a dusting of powdered sugar, it also plays wonderfully with a variety of accompaniments. For breakfast or brunch, a warm slice alongside your favorite coffee or a steaming cup of Earl Grey tea is pure perfection. Add a side of fresh berries – think raspberries, blueberries, or sliced strawberries – to introduce another layer of freshness and a beautiful pop of color. If you’re serving it as an afternoon treat, consider a dollop of crème fraîche or a spoonful of lightly sweetened whipped cream. For a more decadent dessert option, a scoop of vanilla bean ice cream melting gently over a warm slice is an absolute dream, or a homemade berry compote can provide a lovely tangy contrast. Don’t shy away from a simple lemon glaze made with powdered sugar and a squeeze of fresh lemon juice; it adds an extra zing and a beautiful sheen that makes the cake look even more enticing.
Creative Twists: Embrace Variations
Feeling adventurous? This recipe is incredibly adaptable, inviting you to experiment with variations. You could easily swap out the lemon for other citrus fruits; orange zest and juice would create a warmer, sweeter profile, while lime would offer a sharper, more exotic twist. For an added layer of flavor and texture, consider folding in a handful of poppy seeds with the dry ingredients for a classic combination, or a cup of fresh blueberries for bursts of juicy sweetness. A sprinkle of chopped almonds or pistachios over the top before baking adds a delightful crunch. If you prefer a nuttier flavor, a splash of almond extract can be substituted for some of the vanilla. For a touch of chocolate, miniature white chocolate chips would be a lovely addition, complementing the lemon beautifully. The beauty of this recipe lies in its robust foundation, allowing for countless interpretations based on your mood or what you have on hand. It’s a fantastic canvas for your creative impulses.
So, what are you waiting for? I urge you, with all my culinary enthusiasm, to set aside some time this week to bake this wonderful Lemon Yogurt Breakfast Cake Ciambella. Trust me, the aroma that will fill your kitchen alone is worth the effort, and the first bite will confirm that you’ve discovered something truly special. It’s more than just a recipe; it’s an invitation to create moments of comfort, joy, and deliciousness. Once you’ve baked and savored it, I would absolutely love to hear about your experience! Did you stick to the classic? Did you venture into variations? What was your favorite part? Share your thoughts, your successes, and perhaps even your own creative twists in the comments below or wherever you share your culinary adventures. Your feedback is invaluable, and I can’t wait to see how this beautiful cake brightens your day!
Lemon Yogurt Breakfast Cake Ciambella
A traditional Italian ring cake (ciambella) featuring bright lemon zest and creamy yogurt for an incredibly moist, fluffy, and tender crumb, perfect for a bright breakfast or delightful dessert. Glazed with a tangy lemon icing.
Ingredients
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2 cups all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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2 large eggs, at room temperature
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3/4 cup granulated sugar
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3/4 cup full-fat yogurt
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Zest of 1-2 lemons
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1/4 cup fresh lemon juice
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3/4 cup vegetable oil
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1 1/2 cups powdered sugar, sifted (for glaze)
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3-4 tbsp fresh lemon juice (for glaze)
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1/2 tsp lemon zest (optional, for glaze)
Instructions
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Step 1
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup bundt pan or large ring pan, ensuring every crevice is covered. Tap out any excess flour. -
Step 2
In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Set aside. -
Step 3
In a large mixing bowl, whisk together 2 large eggs, 3/4 cup granulated sugar, 3/4 cup full-fat yogurt, 1/4 cup fresh lemon juice, 3/4 cup vegetable oil, and the zest of 1-2 lemons until well combined and smooth. -
Step 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand with a spatula just until combined. Be careful not to overmix, as this can lead to a tough cake. Scrape down the sides of the bowl as needed. -
Step 5
Pour the batter evenly into your prepared pan. Gently tap the pan on the counter to release air bubbles. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and fragrant. -
Step 6
Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the ciambella onto the wire rack to cool completely for 1-2 hours. The cake must be completely cool before glazing. -
Step 7
While the cake cools, combine 1 1/2 cups sifted powdered sugar with 3-4 tablespoons fresh lemon juice (and optional 1/2 tsp lemon zest) in a small bowl. Whisk until smooth and pourable. Adjust consistency with more lemon juice or powdered sugar if needed. -
Step 8
Once the ciambella is completely cool, place it on the wire rack over parchment paper or a baking sheet. Drizzle the lemon glaze generously over the cooled cake. Allow the glaze to set for 15-30 minutes before slicing and serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.