Italian Breakfast Bundt Cake - Ciambella allo Yogurt
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft and light Bundt cake sweetened with sugar and yogurt, brightened with fresh lemon zest. Dusted with powdered sugar, it's a delicate Italian breakfast cake meant to pair with cappuccino.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups self raising flour ((250g))
- 1 cup caster sugar ((200g))
- 3 large eggs
- 1 cup plain natural yogurt (full fat (250g))
- 1/2 cup sunflower oil ((130ml))
- 1/2 tsp baking powder
- zest of one large lemon
- confectioners' sugar (icing sugar) (for dusting)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 328mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 125mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.