Easy Italian Breakfast Cake Recipe (Torta da Colazione)

This tender, lightly sweetened Italian Breakfast Cake is made with fresh lemon zest, yogurt, and eggs, and ready in 55 minutes. The beautiful golden crust cracks just slightly as it bakes, revealing a soft and airy crumb underneath. I love having a thick slice of this simple bake with my morning coffee.

Why This Classic Works

Italian baking focuses heavily on simplicity and high-quality staples over rich frostings. I used to think morning cakes needed heavy glazes, but this traditional approach changed my mind completely. The combination of yogurt and lemon zest creates a moisture level that holds up for days without feeling dense.

Using pantry staples means you can whip this up on a lazy weekend morning without much planning. I learned early on that folding the batter gently is the real key to achieving that signature delicate texture.

Italian Breakfast Cake Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup plain whole milk yogurt
• 1/2 cup unsalted butter, melted
• 1 tablespoon baking powder
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, for dusting

How To Make Italian Breakfast Cake

1. Prep the pan: Preheat your oven to 350F (175C) and grease a 9-inch round cake pan.
2. Mix the wet ingredients: In a large bowl, whisk the eggs, sugar, yogurt, melted butter, lemon zest, and vanilla until completely smooth.
3. Combine the dry ingredients: Add the flour, baking powder, and salt directly to the wet mixture.
4. Fold the batter: Gently stir everything together until just combined, being careful not to overmix the flour.
5. Bake and cool: Pour the batter into the prepared pan and bake for 40 minutes until a toothpick comes out clean, then dust with powdered sugar before serving.

Recipe Tips

• Room temperature eggs: Cold eggs will cause the melted butter to clump and negatively affect the cake texture.
• Do not overmix: Stirring the batter too much will develop the gluten and result in a tough, dense crumb.
• Measure flour properly: Spoon the flour lightly into your measuring cup and level it off to prevent a dry cake.

What To Serve With Italian Breakfast Cake

A fresh slice pairs naturally with a hot espresso or a frothy cappuccino. You can also serve it with a dollop of mascarpone and a side of fresh berries for a slightly richer morning treat.

How To Store

Keep the cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped in foil and placed in a freezer bag for up to 3 months.

FAQs

Can I use olive oil instead of butter?

Yes, replacing the butter with half a cup of mild extra-virgin olive oil gives the cake a very authentic Italian flavor and keeps it wonderfully moist.

Do I need a special pan?

A standard 9-inch round cake pan works perfectly. However, a springform pan makes removing the cake much easier if you have one available.

Can I add fruit to the batter?

Tossing in half a cup of fresh blueberries or raspberries works beautifully in this simple batter. Just toss the fruit in a pinch of flour first so they do not sink.

Why did my cake sink in the middle?

Opening the oven door too early or using expired baking powder can cause the center to collapse. Make sure your leavening agents are fresh before baking.

Nutrition

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 150mg
• Total Carbohydrate: 38g
• Protein: 5g

Italian Breakfast Cake

Recipe by Paula

0.0 from 0 votes

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Tender, lightly sweetened Italian Breakfast Cake made with fresh lemon zest, yogurt, and eggs in just 55 minutes. This simple morning bake pairs perfectly with your daily coffee and brings a relaxed bakery feel right to your kitchen.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 cup plain whole milk yogurt

• 1/2 cup unsalted butter, melted

• 1 tablespoon baking powder

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• Powdered sugar, for dusting

Directions

• 1. Prep the pan: Preheat your oven to 350F (175C) and grease a 9-inch round cake pan.
• 2. Mix the wet ingredients: In a large bowl, whisk the eggs, sugar, yogurt, melted butter, lemon zest, and vanilla until completely smooth.
• 3. Combine the dry ingredients: Add the flour, baking powder, and salt directly to the wet mixture.
• 4. Fold the batter: Gently stir everything together until just combined, being careful not to overmix the flour.
• 5. Bake and cool: Pour the batter into the prepared pan and bake for 40 minutes until a toothpick comes out clean, then dust with powdered sugar before serving.