Ciambella, Italian lemon sponge cake.

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.
Course Dessert
Cuisine Italian
Servings 12
Author Marisa


  • 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!