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Freshly baked Ciambella Italian sweet bread
Simple and fragrant Italian lemon breakfast cake, ideal for dipping in coffee

Ciambella

Author: Flavelo
Recipes
Ciambella is the Italian 'granny's cake'. Not a complex confectionery masterpiece, but an honest, rustic breakfast cake invented to be dunked in morning milky coffee (caffè latte). The freshness of lemon zest and the richness of butter make it unforgettable. So simple to make, it is often the first cake children learn to bake in Italy.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Bundt tin (or 'ciambella' tin)
  • Hand mixer
  • Grater (for lemon)
  • Bowls

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Thoroughly grease the Bundt tin with butter, then dust with flour, tapping out the excess.

Tip: This 'coating' creates a physical barrier between the dough and metal so the cake slips out.
2 ✓

Beat the eggs and sugar with a mixer until pale. Make it really frothy and airy!

Tip: Air bubbles beaten into the egg foam will lift the dough (physical aeration), baking powder just helps.
3 ✓

Pour in the melted (but not hot!) butter, milk, vanilla, and grate in the lemon zest. Mix gently.

Tip: Lemon essential oils are in the yellow part of the zest, the white part is bitter. Only grate the yellow!
4 ✓

Sift in the flour, baking powder, and salt. Fold in with a wooden spoon, but only until the flour disappears. Do not overmix!

Tip: If you mix flour too much in a wet medium, the dough becomes rubbery due to toughening gluten.
5 ✓

Pour the batter into the tin, smooth the top.

Tip: Tap the tin on the counter a few times to release larger air bubbles.
6 ✓

Bake for approx. 35-40 minutes. Perform a skewer test: insert a toothpick into the thickest part. If it comes out clean, it is ready.

Tip: Every oven is different. If the top is browning a lot but the inside is raw, cover with foil.
7 ✓

Leave to cool in the tin for 10-15 minutes, then turn out onto a wire rack. Dust with icing sugar before serving.

Tip: If you turn it out hot, the cake is still too fragile and may fall apart.

Recipe FAQ

The batter turned out too thick.
You might have mixed it too long with the flour. Only mix until just combined!
It stuck to the tin.
Greasing and flouring ('preparing the tin') must reach every nook. To be sure, use cake release spray.

Ingredients

  • 400 g Plain flour
  • 150 g Caster sugar
  • 3 pc Eggs (Medium)
  • 150 ml Milk
  • 100 g Butter (melted, but not hot)
  • 10 g Baking powder
  • 1 pc Lemon grated zest (unwaxed)
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 20 g Icing sugar for dusting