Want to have your cake and eat it for breakfast too? Then this Lemon Yogurt Breakfast Cake is what you need to start the morning off right!
Ever start the day with cake and coffee? It’s one of life’s greatest pleasures in my opinion.
Lately we have been all about cakes at our house. A nice slice of cake with coffee for breakfast or as an afternoon pick me up. Mostly because we have had a lot of people over for the holidays.
Right now we are digging this Lemon Yogurt Breakfast Cake.
Made with lots of lemon zest and plain yogurt, it’s lightly sweet with a burst of citrus. The hubs loves his with a little butter and a big travel mug of coffee at work.
I like mine with coffee early in the morning next to the fireplace. And Poppy loves her slice of cake cut up into bite sized pieces alongside a fruity smoothie.
And when we have people over, we slice up this beautiful loaf with yogurt, granola and fruit on the side. Plus lots of coffee.
No matter how you enjoy this cake, it’s delicious!
Ingredients
- 1 cups all-purpose flour (gluten-free in desired)
- ½ cup white whole wheat flour (gluten-free in desired)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk plain yogurt or Greek yogurt
- 1 1/3 cups sugar
- 3 large eggs
- Zest of 2 lemons
- 1/2 teaspoon pure vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup natural applesauce
Instructions
- Preheat the oven to 350° F. Butter a standard 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
- In a large bowl, combine the flour, baking powder, and salt.
- In another bowl, mix together the yogurt, sugar, eggs, lemon zest, and vanilla extract.
- Add the wet ingredients into the dry ingredients and slowly whisk together.
- Fold the applesauce and oil into the batter.
- Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Slice and enjoy with messy bed head and a cup of coffee.
Notes
To freeze, let the cake cool completely and then wrap in plastic wrap and place in a freezer bag. This cake can be made with regular or Greek yogurt, but I recommend using plain full fat if possible.
Recipe slightly adapted from Ina Garten (aka the Queen).
Originally posted 2018-01-06 15:53:30.
Lisa Hockett says
Valerie says
Johanna says
Valerie says