Ciambella Italian Lemon Sponge Cake is a traditional Italian ring shaped cake. It’s so incredibly light with an airy fluffy crumb and infused with both the juice and zest of lemons. It makes for one very simple yet elegant dessert recipe.
Italians are notoriously known for their dolci, or rather sweet treats. Especially those yummy morsels that we leisurely love to dip in a steaming cup of coffee, tea or even milk.
It’s customary for us to break our morning fast with a biscotto, cornetto (little horn) which is not unlike a French croissant or even a brioche.
After all, aren’t mornings made for this?.
And, have I mentioned how much we love our sweets?
What is a Ciambella?
Ciambella is essentially referred to any round ring shaped cake, doughnut or even tiny ring cookies such as these lemon glazed Ciambelle Cookies. And also these rope shaped Ciambelline al Vino Italian Wine Cookies.
Some would also call it Ciambellone, referring to its larger shape.
In terms of simplicity it probably doesn’t get much easier than this to make.
It’s all with ingredients you most likely already have on hand and you can whip up at a moments notice.
Ingredients for a Ciambella, Italian Lemon Sponge Cake
- Flour
- sugar
- eggs
- milk
- lemons
- baking powder
- vanilla extract
So simple right?
How to prepare a bundt pan for an Italian sponge cake
Decorative cake pans can elevate a simple sponge cake to one of pretty elegance that would grace any table quite beautifully.
However, with all their intricate patterns and nooks and crevices, it can be quite a chore to release the cake with its pretty shape all intact.
I love, love decorative Bundt pans but although they have a non stick finish I always grease them.
One product I always use is Cake Release from Wilton. This is not a sponsored post and I’m not compensated in any way.
It has the consistency of softened butter and a little goes a long way.
- I use a pastry brush so that all the sides and crevices are properly coated. You’ll want to brush the centre cone as well.
- Hold up the pan near a light source just to make sure you don’t miss a spot. Trust me, I’ve learned this the hard way.
- With the Cake Release product I don’t need to flour my pan.
- If your choice of coating is melted butter, then consider using a pastry brush just the same for even distribution and then lightly dust with flour.
- Make sure to tap any excess flour out over your kitchen sink. You don’t want any sticky flour residue over your cake.
Having said that, if you have another foolproof method that works for you, then use that and maybe share it in the comments below.
I’d love to hear from you!
Happy Baking!
Other simple decorative Bundt cakes you might enjoy:
Ciambella, Italian Lemon Sponge Cake
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1/2 cup water
- 2 teaspoon vanilla extract
- lemon zest from 2 lemons
- 1/4 cup lemon juice freshly squeezed
- powdered sugar for dusting over the cake
Instructions
- Preheat oven to 350 degrees F.
- Grease a bundt pan and set aside.
- In a small bowl, sift together the flour and baking powder. Set aside.
- In a large bowl beat together the eggs with the sugar on medium high for about 2 minutes or until creamy and pale in colour.
- Add the flour mixture to the egg mixture and beat well for another 2 minutes while stopping to scrape down the bowl if using a stand mixer.
- Add in the oil, water, vanilla, lemon zest and juice.
- Beat well until smooth and the batter falls into a ribbon like flow when the beaters are lifted.
- Pour the batter into the prepared bundt pan.
- Bake for about 40 to 45 minutes or until the top is golden brown in colour and firm to the touch.
- Alternately, you can insert a toothpick to check for doneness.
- If the wooden toothpick inserted inside comes out clean, you'll know the cake is done.
- Let the cake cool in the bundt pan for 10 minutes.
- Loosen the edges with an offset spatula or butter knife. Take care not to scratch the non stick finish of your bundt pan.
- Gently invert onto a wire rack to release the cake and allow to cool completely.
- When ready to serve dust with confectioners sugar, slice and enjoy!
This sounds absolutely amazing! Thank you so much for sharing. I want to make this tomorrow.
It’s really quite lovely and so simple to make Linda and a recipe you’ll turn to over and over again!
Another gorgeous recipe. It makes me so excited for my trip to Italy next month!
How lucky Ayngelina to be visiting Italy soon! I know you’ll be dining quite well…enjoy every single moment of your trip!
This is a gorgeous cake Marisa! And it’s not just the decorative bundt pan. The dusting of sugar is lovely and those cut slices show such a delicious and tender texture. I’d be all over this for a mid-morning snack with a cup of coffee!
Thanks Leanne! Our morning coffees never tasted so good these past few days! Total deliciousness!
I love everything lemon and I also love the simplicity of this gorgeous cake. It would be perfect for company or taking along to dinner party. Thanks so much for sharing!
Yes Colleen, it’s definitely special enough for a dinner party and simple enough for potluck as well! Thanks so much!
Love lemon in baked goods! This sponge cake looks so delicious, Marisa! Would absolutely devour a piece right now with my coffee!
Thank you Dawn! Wish I could send you a slice or two…it went in a flash, crumbs and all!
Hi Marisa,
You have many comments on how lovely the cake looks and I agree. Has anyone actually made it?
I have baked many sponge cakes and your recipe was interesting and I wanted to try it. Just a question, I noticed you add the oil and other wet ingredients after you’ve added flour. Most cakes add the flour nix at the end. Although the cake is good but a bit dense. Don’t think I can take it to a dinner party. I was hoping it was spongier cake.
My apologies for late reply Fran sometimes comments end up in spam folder. Anyhow sorry to hear it didn’t turn out for you. If over baked then yes it can come out drier. Having said that I’ll need to try your way to see if there is a difference in texture. I’ll update if there is any significant difference!
may i use a regular tube pan
My apologies for late reply! Yes that’s absolutely fine Anna.
I have made this cake several times and all of a sudden I am having major issues. The first few times or was perfect. I even adapted it to make tiny orange cupcakes siena bridal shower (they were adorable.) However the last two time I’ve made it it’s turned out dense and has dropped after I take it out of the oven. Do you have any suggestion?. I can’t figure out if my baking time is off or if I’m doing something wrong with the batter.
Hi Briana, It’s hard to say since I wasn’t there to see. One time I did over bake it but I’ve never had it drop or baked too dense. Wish I could be more help. I’ll revisit it for sure!