Lemon Yogurt Breakfast Cake

Date: February 13, 2021

Prep: 45 Minutes
Serves: 12


3/4 cup noosa honey yoghurt
2 cups all purpose flour
2 tsp baking powder
Pinch of salt
2 eggs, large
1 cup sugar
5 tbsp fresh lemon zest
1/3 fresh lemon juice
3/4 cup canola oil

Optional – drizzle with extra lemon noosa on top


  1. Preheat the oven to 350 F
  2. Grease bundt pan with butter and flour.
  3. Combine all dry ingredients in large bowl, set aside.
  4. Best eggs until thick, then beat in sugar slowly. Once combined stir in the remaining wet ingredients.
  5. Gently fold wet ingredients into dry until completely combined.
  6. Pour mixture into prepared bundt pan and bake for 60 minutes, or until golden and toothpick comes out clean from center.
  7. Let cake cool fully before removing from bundt pan. Dust with powdered sugar and serve!