Lemon Yogurt Breakfast Cake
Description
You can serve this classic Italian style cake for breakfast, as a snack or even as a dessert. It's much better than those store bought breakfast/snack cakes.
Ingredients
Dry Ingredients:
2 c. all-purpose flour
2 t. baking powder
1/4 t. salt
Wet Ingredients:
2 large eggs, at room temperature
3/4 c. granulated sugar
3/4 c. full fat yogurt
zest from 1 or 2 lemons
1/4 c. freshly squeezed lemon juice
3/4 c. vegetable oil
Directions
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Preheat the oven to 350 degrees.
Zest lemons; squeeze juice from lemons.
Butter and flour bundt pan.
Whisk together dry ingredients; set aside.
Beat eggs for 2 minutes until pale and thick; gradually beat in sugar; blend in the remaining wet ingredients; mix well. Fold in the dry ingredients; mix just until completely blended.
Turn batter into the prepared pan. Bake 30-35 minutes or just until beginning to turn golden and a toothpick inserted into the center comes out without wet batter clinging to it. DON'T over bake.
Allow cake to cool on a rack for 10 minutes before turning out. Flip it over so that the rough edge faces up. Let cool completely before dusting with sugar.
10-12 servings.