Lemon Yogurt Breakfast Cake

Name: Lemon Yogurt Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups (or 250 grams) all purpose flour; 2 tsp baking powder; 1/4 tsp salt; 2 large eggs (at room temperature); 3/4 cups (or 157 grams) granulated sugar; 3/4 cup (180 grams) full fat yogurt; zest from 1 or 2 lemons; 1/4 cup (60 ml) fresh squeezed lemon juice (zest your lemon before juicing!); 3/4 cup (175 ml) vegetable oil

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 12

Author : Sue Moran

bundt cake cake coffee cake

Ingredients

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2 cups (or 250 grams) all purpose flour2 tsp baking powder1/4 tsp salt2 large eggs (at room temperature)3/4 cups (or 157 grams) granulated sugar3/4 cup (180 grams) full fat yogurtzest from 1 or 2 lemons1/4 cup (60 ml) fresh squeezed lemon juice (zest your lemon before juicing!)3/4 cup (175 ml) vegetable oil

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Instructions

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Step 1

Preheat the oven to 350F

Step 2

Butter and flour a standard 9 inch bundt pan.

Step 3

Whisk together the dry ingredients and set aside.

Step 4

Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.

Step 5

Blend in the rest of the wet ingredients and mix well.

Step 6

Fold in the dry ingredients and mix just until completely blended.

Step 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.

Step 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.