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The Ciambella Italian Lemon Cake is a classic ring-shaped cake that boasts a light, airy texture and is delicately imbued with the vibrant flavors of both lemon juice and zest. This results in a dessert that is simultaneously straightforward yet exudes an understated elegance.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 12 servings
Ingredients Equipment Method

Ingredients
  

  • 2½ cups all-purpose flour
  • 1¼ cup granulated sugar
  • ⅓ cup olive oil
  • ½ cup whole milk
  • 4 large eggs
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • ⅛ tsp salt
  • ¼ cup lemon juice
  • 1 lemon zest
  • powdered sugar (for dusting cake)

Equipment

  • Bundt Pan

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and generously grease a 10-inch bundt pan.
  2. Combine the flour, baking powder, and salt in a medium-sized bowl.
  3. In the bowl of a stand mixer, beat the eggs on high speed until they thicken, which should take approximately 3 minutes. Slowly incorporate the sugar into the eggs and continue to beat for another 3 minutes or so.
  4. Lower the mixer speed to medium and introduce the oil, milk, and lemon juice into the egg mixture. Then, proceed to incorporate the flour mixture, vanilla extract, and lemon zest. Mix until just combined, being careful not to overmix.
  5. Place the cake in the preheated oven and bake until a toothpick inserted into the center emerges clean, which should take around 35-45 minutes. Allow the cake to cool completely before dusting it with confectioners' sugar.