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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 2 votes
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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 or Strippaggio Lemon Olive 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 eggs, egg yolks and salt to the bowl with the sugar and zest and beat 4-5 minutes on high speed with the whisk attachment. The mixture should be light in color and tripled in volume.
  • Add the vegetable oil or 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.
  • 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.