A soft, light, and sweet Italian Breakfast Bundt Cake made with yogurt and lemon zest. Enjoy a slice of this classic Ciambella with a cappuccino or your favorite tea — a simple, delicious start to the day.
This recipe was first published on 30th July 2017 and has been updated since.
In Italy, breakfast is often sweet — from crostata slices and custard-filled doughnuts to buttery croissants and the simple, comforting Ciambella. This yogurt-based bundt cake is soft, tender, and subtly lemony, perfect for lazy weekend mornings or as a light snack with coffee throughout the day.
Ciambella is an Italian ring cake traditionally baked in a bundt or ring mould. If you don’t have one, you can use a regular cake pan; you may need to extend the baking time by 5–10 minutes.
Ingredients you need
The ingredient list is straightforward: self-raising flour, caster sugar, large eggs, plain natural yogurt, sunflower oil, baking powder, and lemon zest. These simple components create a delicate crumb and moist texture ideal for a breakfast cake.
How to make Italian Breakfast Cake (Ciambella allo Yogurt)
Start by preheating the oven to 350°F / 180°C. In a bowl or using a stand mixer, whisk the eggs and sugar until the mixture becomes pale and slightly thickened (about 1–2 minutes). Add the yogurt and sunflower oil and blend briefly to combine.
Sift the self-raising flour together with the baking powder, then add to the wet ingredients along with the lemon zest. Fold gently until the batter is smooth and evenly combined.
Grease a bundt or ring mould and dust it lightly with flour, shaking out any excess. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for a few minutes, then turn it out onto a rack to cool completely. Dust with confectioners’ sugar before serving.
Top tips and recipe FAQs
- Yogurt: Use plain natural yogurt that isn’t too thick for the best texture.
- Lemon zest: Swap with orange zest for a different citrus profile.
- Extra flavour: Add 1–2 tablespoons of lemon juice to intensify the citrus taste.
- Flour: Sift the flour and baking powder to avoid lumps and keep the batter light.
- Cake pan: This recipe fits a 10-inch ring or ciambella mould; if using a different pan, check doneness with a toothpick.
Lightly grease a non-stick bundt pan with butter, then dust it with flour and shake out the excess. This helps the cake release cleanly after baking.
Store the Ciambella in a sealed container at room temperature for 5–7 days. To freeze, wrap tightly in plastic wrap and foil.
More Italian sweet treats you might like
- Pistachio Cake with Strawberries & Cream
- Apple Olive Oil Cake
- Torta della Nonna: Italian Custard Tart
- Quick & Easy Tiramisu – Best Ever Recipe
- Stracciatella Gelato (No Churn)
If you try this Italian Breakfast Bundt Cake, please leave a comment to share how it turned out — feedback is always appreciated!
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Italian Breakfast Bundt Cake – Ciambella allo Yogurt
By Emily
Ingredients
- 2 cups (250g) self-raising flour
- 1 cup (200g) caster sugar
- 3 large eggs
- 1 cup (250g) plain natural yogurt, full fat
- 1/2 cup (130ml) sunflower oil
- 1/2 tsp baking powder
- Zest of one large lemon
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F / 180°C.
- Whisk the eggs and sugar until pale and slightly thickened (1–2 minutes).
- Add yogurt and sunflower oil and whisk briefly to combine.
- Sift in the flour and baking powder, add the lemon zest, and fold until just combined.
- Grease and flour a 10″ ring or bundt mould, pour in the batter, and bake for 25–30 minutes until a toothpick comes out clean.
- Cool, remove from the mould, dust with confectioners’ sugar, and serve.
Notes
- Use natural plain yogurt that isn’t overly thick for the best crumb.
- Orange zest works well as a substitute for lemon if preferred.
- For stronger citrus flavor, add 1–2 tbsp lemon juice to the batter.
- Sifting flour prevents lumps and keeps the batter light.
- Store the cake in a sealed container for 5–7 days or freeze wrapped tightly.
Helpful Info for All Recipes
- Most recipes are tested in a fan (convection) oven; adjust times for conventional ovens if needed.
- Nutrition info is approximate and calculated automatically.
Nutrition
Nutrition information is an approximation.