Lemon Ciambella

The lemon ciambella is a classic homemade cake, fragrant and soft, ideal for dipping in milk or enjoying with tea during an afternoon break. Here is the recipe for you:

Ingredients

• 3 eggs
• 250 g sugar
• Grated zest of 1 lemon (untreated)
• 100 ml seed oil
• 120 ml milk
• 300 g 00 flour
• 1 packet of baking powder for cakes (about 16 g)
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. In a large bowl, beat the eggs with the sugar until you obtain a light and frothy mixture.
3. Add the grated lemon zest to infuse the ciambella with its aroma.
4. Slowly pour in the oil and milk while continuing to stir to incorporate the ingredients well.
5. Add the sifted flour, baking powder, and a pinch of salt, mixing gently to avoid the formation of lumps.
6. Butter and flour a bundt pan or use a non-stick spray and pour the batter into the pan.
7. Bake and cook for about 35-40 minutes or until a toothpick inserted into the center of the ciambella comes out clean.
8. Let the ciambella cool in its pan for a few minutes before turning it out onto a wire rack to complete cooling.

Trivia

The lemon ciambella is great to eat even the day after, as the flavors tend to blend and intensify. Furthermore, in many areas of Italy, it is customary to prepare this type of ciambella for parties or special occasions, and particularly on Sundays when the family gathers.

If you wish, you can also add a lemon glaze to your ciambella, made with lemon juice and powdered sugar, for an even more delicious flavor and presentation.