Ciambella, Italian Lemon Sponge Cake
Ciambella, an Italian Lemon Sponge Cake baked in a decorative bundt pan. It's light, fluffy and wonderfully infused both the juice and zest of lemons.
- 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
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 skewer to check for doneness.
If the skewer 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 powdered sugar, slice and enjoy!