Ciambella Cake: A Simple Italian Dessert with Rustic Roots

Ciambella is more than just a cake. It’s a symbol of Italian home baking, simple, honest, and made with love. This classic ring-shaped dessert has been a staple in kitchens across Italy for generations. It’s not flashy or overly sweet. Instead, it celebrates everyday ingredients and timeless flavor.

You’ll find Ciambella in nearly every region of Italy. Some versions are light and airy, others rich and dense. The texture often depends on local traditions—and the baker’s hand. Despite the differences, the base stays the same: flour, eggs, sugar, milk, and fat. Most often, that means olive oil or butter. Each variation tells a story. Some add lemon zest for brightness. Others stir in anise or vanilla. Bakers use what’s available, and the results are always deeply personal.

Just Honest Flavor

Ciambella doesn’t try to impress with frosting or fancy toppings. It rises with a crack down the center, golden and fragrant. That’s part of its charm. You can dust it with powdered sugar or leave it plain. Either way, it stands on its own. The flavor is soft, lightly sweet, and just rich enough to feel special. What makes Ciambella so enduring? It’s simple to make. It’s forgiving if you mess up. And it always feels familiar. Many Italians don’t even need a recipe, they remember it by heart.

Today, Ciambella is still baked in homes across Italy and beyond. It’s perfect for breakfast, afternoon coffee, or a casual dessert. You can serve it plain, glazed, or even with seasonal fruit. It’s versatile enough for any occasion but humble enough for everyday life.

Ciambella (Italian Breakfast Cake)
The Ciambella Italian Lemon Cake is more than just dessert. Light, tender, and infused with fresh lemon juice and zest, it delivers a bright citrus punch without being overpowering. Each bite feels like sunshine, fresh, clean, and just sweet enough.
This ring-shaped cake has a rustic soul but wears a touch of elegance. It’s the kind of bake you can whip up on a lazy Sunday morning or bring out for brunch with friends. No heavy frostings, no fuss, just honest ingredients and real flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup olive oil (or melted butter for a richer flavor)
  • ½ cup whole milk
  • 3 large eggs
  • 1½ tsp baking powder
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup lemon juice
  • Zest of 2 lemons
  • powdered sugar for dusting (optional))

Equipment

  • Bundt Pan or ring cake pan (8–10 inches)
  • Whisk or electric mixer

Instructions
 

  1. Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease and flour your Bundt or ring pan.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
  3. Whip eggs & sugar: In a separate large bowl, beat the eggs and sugar until pale and fluffy (about 2–3 minutes with a mixer).
  4. Add wet ingredients: Stir in the milk, olive oil or butter, lemon zest, lemon juice, and vanilla extract if using. Mix until smooth.
  5. Combine: Gradually fold in the dry ingredients until just combined—don’t overmix.
  6. Pour & bake: Pour the batter into your prepared pan. Smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.
  7. Cool: Let the cake cool in the pan for 10–15 minutes. Then carefully turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.

Notes

Use fresh lemons: Fresh lemon juice and zest are key for that bright, clean flavor. Bottled lemon juice won’t give the same results. Zest first, then juice: It’s much easier to zest a whole lemon than a squeezed one.
Don’t overmix the batter: Mix just until the dry ingredients are combined. Overmixing can make the cake dense or rubbery.
Room-temperature ingredients: Use room-temp eggs and milk for a smoother batter and more even baking.
Butter instead of olive oil: For a richer, more traditional cake flavor, swap olive oil with melted unsalted butter.
Grease well: Especially if you’re using a Bundt pan, make sure every curve is greased and floured to prevent sticking.
Italian Breakfast Cake

Best of all? It’s easy. No mixers, no complicated steps. Just a bowl, a whisk, and a few pantry staples. And whether you dust it with powdered sugar or leave it plain, ciambella never tries too hard, yet always impresses.

Serve it with espresso, tea, or a splash of limoncello. Morning, afternoon, or late-night snack. That’s the beauty of ciambella. Simple.

Storage

Room temp: Keeps well for 3–4 days in an airtight container.
Freeze: Wrap slices individually and freeze for up to a month. Thaw at room temperature or microwave for a quick treat.