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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.
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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.
 
Nutrition Facts (Estimated)
Serving Size: 1 slice (1/10 cake)
Amount Per Serving
Calories 280
Total Fat 12 g 15%
Saturated Fat 2.5 g 13%
Cholesterol 55 mg 18%
Sodium 170 mg 7%
Total Carbohydrate 38 g 14%
Dietary Fiber 1 g 4%
Total Sugars 18 g —
Added Sugars 15 g 30%
Protein 6 g 12%
Vitamin D 0.6 mcg 3%
Calcium 70 mg 6%
Iron 1.6 mg 9%
Potassium 120 mg 3%
*Percent Daily Values are based on a 2,000 calorie diet.
Most of the calories in Ciambella come from added sugars and fats (vegetable oil or butter), which give the cake its soft crumb and rich mouthfeel. Eggs and milk contribute moderate protein and fat, while refined flour supplies the bulk of carbohydrates with minimal fiber.

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