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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.