Description
Indulge in the delightful Italian classic, Ciambella, a ring-shaped cake that’s both tender and flavorful. Made with fresh lemons, olive oil, and a hint of vanilla, this dessert is perfect for satisfying your sweet tooth.
Ingredients
Scale
- 5 large eggs (room temperature)
- 1 ¼ cup granulated sugar
- 1 tablespoon lemon zest (from about one lemon)
- ½ cup milk (any milk works)
- cup olive oil
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 ½ cups all-purpose flour (330 grams)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the eggs until they become light and fluffy, about 3 minutes.
- Gradually add the granulated sugar and continue beating until well combined.
- Stir in the lemon zest, milk, olive oil, and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, beating until just combined.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For an extra crispy exterior, try dusting the Ciambella with powdered sugar before baking. You can also substitute the lemon zest with orange or lemon extract for a different flavor profile. Store leftovers at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: ciambella, Italian cake, lemon dessert