Lemon Ciambella

Hello everyone! It’s been a journey to make an authentic Ciambella. After scouring the internet and watching countless Italian recipe Youtubers, I finally got the right recipe to share with you all.

Ciambella is the perfect coffee or snack cake, it’s not overly sweet or too soft where you would need a plate and fork to enjoy it. You can just pick up a piece eat it with your hands if you wanted to but it’s not dry or “bready” where you’d need a glass of milk or coffee to wash it down. It’s just right. In many of the videos I see online, Italians often say that this cake is the quintessential portable snack. Mind you, I noticed that they often mention when foods are portable, especially when they are suited for the beach. lol It must be in my DNA because whenever I’m planning a road trip or a day trip, I always think of what I can bring from home that would make a delicious, hassle-free snack. My husband, who is not Italian, always feigns exasperation at my snack planning but I know he’s happy when on a long drive, I whip out a homemade cookie or like on our last trip, a slice of pasta pie! lol (Recipe to come) Also, you can’t forget the fruit! Fruit is an essential part of any Italian’s snack kit. I even bought a refrigerated cooler for our car. It plugs into the lighter plug and it’s awesome! Every hour I was like, “Want a banana?”, “Want a cookie?” etc… Best. trip. ever!

Anyway, moving on to the recipe… I added 2 teaspoons of lemon extract. Although it seems that traditionally, a ciambella has a way more subtle lemon flavour derived from the zest of 1 lemon only. If you like a more subtle flavour, simply omit or reduce the amount of lemon extract.

Make sure to follow me on Instagram @vanilla_bean_montreal for recipe try-outs, how-to’s and just general food-related talk! Check out my highlights to see how I made this Ciambella!

Enjoy!

Recipe adapted from my new favourite Youtube channel, Ricette delle Nonne 🙂

Print Recipe
Lemon Ciambella
Ciambella is the perfect snack cake that you don't need a plate and fork to enjoy, perfect for when you're on the go. Lemony and not too sweet, I so look forward to having this cake with my afternoon coffee.
Cuisine Italian
Keyword easy, quick
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bundt/ciambella
Ingredients
Cuisine Italian
Keyword easy, quick
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bundt/ciambella
Ingredients
Instructions
  1. Note that the original recipe did not contain weights or measurements for ingredients. They used one glass to measure everything. So to give you an idea, they used a slightly narrow, short glass and measured as follows: 1 glass yogurt, 3 glasses of flour, 2 glasses of sugar and 1 glass of oil. I tried to use a similar sized glass and measured/weighed them to come up with my quantities. Butter and flour a bunt pan or ciambella pan. Mine is 26cm in diameter. Baking times may vary depending on the depth and size of your pan.
  2. Beat egg whites in a medium bowl until white and loosely foamy (not like meringue has to be airy but still bubbly). Set aside.
  3. In another bowl, beat egg yolks with sugar, then add yogurt, then oil, then zest and both extracts.
  4. Beat in the lievito/baking powder.
  5. Gently incorporate half the flour.
  6. Add egg whites and incorporate gently but fully.
  7. Add the rest of the flour and beat on low. When it's mostly incorporated, switch to a rubber spatula and continue to stir by hand, in an up and over motion, until smooth.
  8. Preheat oven to 350F, convection if you have that setting. Otherwise, standard is fine. Check for doneness at 30-35 minutes. Mine was perfect at 40 minutes but ovens vary somewhat. Top should be deeply golden.
  9. Allow cake to cool for 10 minutes before removing it from the pan. Allow to cool completely, about 1 hour and then dust with icing sugar or make a lemony sugar glaze (icing sugar, juice of half a lemon + zest (to taste) and drizzle overtop.

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