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Italian Ciambella (Lemon Ring Cake)

Italian · Dessert

A traditional, soft Italian breakfast cake with a delicate lemon aroma, perfectly shaped in a ring for dipping into milk or coffee.

EasyVegetarianNut free
The EZdish collectionAI-created recipe
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Italian Ciambella (Lemon Ring Cake) — recipe cover
55 minA little patience, a lot of flavor
Prep time15 min
Cook time40 min
Servings8 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

8 steps. Take it one step at a time.

  1. Preheat your oven

    Preheat your oven to 180°C (356°F). Grease and lightly flour a 24cm ring mold (ciambellone pan).

  2. Beat the eggs and sugar together

    In a large mixing bowl, beat the eggs and sugar together using an electric mixer until the mixture is pale, thick, and has doubled in volume.

    5 min

  3. Gradually pour in the sunflower oil and the milk while continuing

    Gradually pour in the sunflower oil and the milk while continuing to whisk on low speed until combined.

  4. Add the lemon zest and the pinch of salt

    Add the lemon zest and the pinch of salt to the bowl.

  5. Sift together the flour and baking powder

    Sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula or whisk until just combined and no lumps remain.

  6. Pour the batter into the prepared ring mold and level the top

    Pour the batter into the prepared ring mold and level the top with a spatula.

  7. Bake in the preheated oven

    Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

    40 min

  8. Allow the cake to cool

    Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

    10 min

A little kitchen wisdom

Ensure all ingredients are at room temperature for the best emulsion. You can dust the finished cake with powdered sugar once cooled.

What you'll need

24cm ring moldElectric mixerLarge mixing bowlSifterSpatula
Keep the good going

For now. And for later.

Make it ahead

The cake can be baked the night before and stored in an airtight container.

Store & enjoy

Store at room temperature in an airtight container or cake dome to keep it moist. Tastes best at room temperature, but can be briefly warmed in the microwave for 10 seconds.

Allergens

Contains milk, eggs, wheat, gluten.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Italian Ciambella (Lemon Ring Cake)
Step 1 of 8

Preheat your oven

Preheat your oven to 180°C (356°F). Grease and lightly flour a 24cm ring mold (ciambellone pan).