Ciambella is an Italian cake that is baked in a round cake tin. It is so light, spongy, and infused with both lemon juice and zest. I have made a classic Italian-style lemon Bundt cake with a lemony flavor using the recipe. I have skipped adding vanilla extract and fennel seed to this recipe. This Italian breakfast cake is eaten with lots of fruit or dunked in coffee. Now, Ciambella certainly became our family’s favorite cake.
Ingredients to make Ciambella are 3 eggs at room temperature, 1 1/4 cup sugar, 3/4 cup extra virgin olive oil, 1 cup 2% organic milk, 2 teaspoons lemon zest, 1/3 cup freshly squeezed lemon juice, 3 cups organic all-purpose flour, 1 tablespoon baking powder, 2 tablespoons softened organic unsalted butter to grease the tin, 1/2 teaspoon salt, and powdered sugar to garnish(optional).
I made Ciambella using the following recipe:
Notes: Add or omit ingredients according to your taste and like. You can dust off powdered sugar after the cake cools down.