Yogurt Bundt Cake

Name: Yogurt Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Eggs (approximately 6 medium) 10.5 oz; Sugar 1 ½ cup; Greek yogurt 0.8 cup; Vegetable oil 6 ½ tbsp; Type 00 flour 1.6 cups; Potato starch 1.75 oz; Baking powder 2 tsp; Lemon peel 1; Butter to taste; Type 00 flour to taste

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369.6

Calories per serving

Vegetarian

Energy Kcal 369.6
Carbohydrates g 53.5
of which sugars g 32.5
Protein g 8
Fats g 13.7
of which saturated fat g 3.5
Fiber g 116.3
Cholesterol mg 0.6
Sodium mg 33.2

Difficulty: Very easy
Prep time: 20 min
Cook time: 60 min
Serving: 10
Cost: Low

PRESENTATION

In the beautiful region of Lazio, folks really love starting their day with a slice of yogurt ring cake that's both moist and tender. Known as ciambellone allo yogurt, this classic treat is a breakfast favorite on Italian tables. It’s super fluffy and light, thanks to Greek yogurt and seed oil instead of butter. And the aroma? Seriously good.

Plus, the cake smells sweet and fresh from the oven. In Rome, people often dunk it into their morning latte or, you know, enjoy it with jam. This yogurt bundt cake stays wonderfully moist, making it perfect for breakfast or a snack. Some like to add chocolate chips or switch up with olive oil, but its true charm is in its straightforward, honest taste. It's never too heavy, always just right.

For many in Lazio, the yogurt ring cake is a staple for busy mornings or leisurely weekends at the kitchen table. Really, it's not just about the fluffy crumb or the tender bite—it's about that feeling of home. Families might add citrus zest or try different yogurts, but the basics? They stay the same, keeping this Greek yogurt cake reliable.

Enjoy it plain, dip it in coffee, or slather on marmalade for an extra layer of sweet goodness. In Lazio, this easy homemade yogurt cake symbolizes simple joys. You don’t need anything fancy to feel good. It just works—whether you want something healthier for breakfast or need a snack to lift your spirits. No wonder it’s a beloved staple—this easy yogurt cake recipe is all about sharing, comfort and keeping things deliciously simple.

INGREDIENTS

369.6

Calories per serving

Ingredients for a 9.5-inch diameter bundt pan: Eggs 10.5 oz (300 g) - (approximately 6 medium); Sugar 1 ½ cup (300 g); Greek yogurt 0.8 cup (200 g); Vegetable oil 6 ½ tbsp (90 g); Type 00 flour 1.6 cups (200 g) -; Potato starch 1.75 oz (50 g); Baking powder 2 tsp (10 g) -; Lemon peel 1 -

For greasing and flouring: Butter to taste; Type 00 flour to taste -

Preparation

How to prepare Yogurt Bundt Cake

To prepare the yogurt bundt cake, first ensure that all ingredients are at room temperature. Combine the eggs 1 and sugar 2 in the bowl of a stand mixer equipped with beaters and begin to whip 3

until you obtain a white and frothy mixture 4; if you don't have a stand mixer, you can use an electric mixer. Gradually pour in the seed oil while the mixer is running 5. In a separate bowl, sift the flour, potato starch, and baking powder 6 and mix them together.

Add the dry ingredients to the mixture in the mixer, one spoonful at a time 7, without ever stopping the mixing. Once the dry ingredients are finished, add the yogurt in 2-3 parts, keeping the mixer running 8. When the mixture is well combined, turn off the mixer, add the grated lemon zest 9 and mix well with a spatula.

Grease and flour a bundt pan with a diameter of 9.5 inches, fill it with the batter 10, and bake in a preheated static oven at 340°F for 60 minutes on the lowest rack of the oven. If the cake browns too much on the surface, cover with a sheet of aluminum foil and continue baking. After checking the baking with a toothpick, remove the cake from the oven 11, let it cool, and remove it from the mold onto a wire rack 12. Your yogurt bundt cake is ready to be enjoyed!

Storage

The yogurt bundt cake can be stored out of the fridge for 3-4 days, covered with a glass dome. Once baked, it can be frozen and kept for a month, perhaps sliced so you can defrost only the amount you want to consume.

Advice

You can flavor your yogurt bundt cake as you prefer, using vanilla or orange zest. Or replace the Greek yogurt with a thick fruit yogurt to create countless variations of this delicious dessert! Always pay attention, when changing the type of yogurt, to the consistency of the batter, which should not be too runny.