Ciambella, Italian Lemon Sponge Cake

An Italian lemon cake baked in a bundt pan and dusted with powdered sugar on a wooden board.

A Ciambella is an Italian cake that is baked in a round cake tin. It's a typical Italian lemon breakfast cake that's light and spongy and so incredibly easy to make.

Course Dessert

Cuisine Italian

Keyword Ciambella, Italian Lemon Sponge Cake

Servings

Calories 376kcal

Author Marisa

Equipment

Bundt Pan

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 in the oil, water, vanilla, lemon zest and juice and mix till combined.
Add the flour mixture to the egg mixture and beat until smooth and the batter falls into a ribbon like flow when the beaters are lifted.
Make sure to scrape down the bowl if using a stand mixer.
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 about 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!

Nutrition