Classic Italian Lemon Ciambella

The word ciambella translates to “donut” hence the round shape of this cake with a hole like a donut. Traditionally eaten at breakfast, this cake is wonderful any time of the day.

The use of olive oil in this recipe keeps the cake moist for days, wrapped tightly at room temperature.

I’m so excited to bring you my first recipe in collaboration with Strippaggio!! I’ve added a link so you can go directly to their website to order their Lemon Extra Virgin Olive OIl, See below.

Lemon Ciambella

Tina Zaccardi

A moist and delicious Italian Cake make with olive oil. Traditionally eaten at breakfast, this cake is wonderful anytime of the day.

5 from 1 vote

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Ingredients

  

• 200 grams of Granulated Sugar 1 Cup
• 2 Teaspoons of Lemon Zest
• 2 Whole Large Eggs
• 2 Egg Yolks
• ¼ Teaspoon of Kosher Salt
• 120 ml Vegetable Oil ½ Cup
• 210 grams of All-Purpose Flour 1 ¾ Cups
• 2 ½ Teaspoons of Baking Powder
• 180 ml of Whole MIlk ¾ Cup

Instructions

 

• Preheat your oven to 350° ℉
• Butter and flour, very well, a 9" x 3"tube pan.
• In the bowl of a stand mixer, or using a large bowl with a hand mixer, place the sugar and lemon zest and beat for 30-40 seconds on low, or you can massage the lemon zest into the sugar with your finger tips.
• Add the Strippaggo Lemon Extra Virgin Olive OIl and whisk on medium speed until incorporated.
• Whisk together the flour and the baking powder.
• Sift half the dry ingredients into the bowl and beat on low speed just until the flour is incorporated.
• Add the milk and continue to whisk on low speed until incorporated.
• Sift in th remaining flour and whisk until combined.
• Sift in the remaining flour and whisk until combined.
• Pour the batter into the prepared pan and bake for 30-32 minutes or until a skewer inserted in the center comes out clean.
• Let cool in the pan for about 10 minutes.
• Remove from the pan and place on a rack to cool completely
• Dust with powdered sugar and enjoy.