Lemon Italian Ciambella Ring Cake with Oil and Milk
A ring-shaped lemon and vanilla cake makes an easy ciambella for afternoon coffee.
A ring-shaped lemon and vanilla cake makes an easy ciambella for afternoon coffee. Whip the eggs and sugar first, then add oil and milk for a soft crumb that stays moist. Fold in the flour just until incorporated and bake in a greased ring tin. A skewer from the thickest part should come out clean before the cake leaves the oven. Heat oven to 180°C (350°F); grease and flour a 24 cm ring pan. Beat eggs with sugar until pale and thick, about 4 minutes. Stream in oil and milk, then stir in vanilla sugar and lemon zest. Whisk flour, baking powder and salt; fold into the batter just until no dry streaks remain.
Recipe card
Lemon Italian Ciambella Ring Cake with Oil and Milk
Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance
Ingredients
Instructions
Prepare
Heat oven to 180°C (350°F); grease and flour a 24 cm ring pan.
Whip
Beat eggs with sugar until pale and thick, about 4 minutes.
Liquids
Stream in oil and milk, then stir in vanilla sugar and lemon zest.
Flour
Whisk flour, baking powder and salt; fold into the batter just until no dry streaks remain.
Bake
Pour into ring pan and bake 35 to 40 minutes until golden and a skewer comes out clean; cool 10 minutes before unmolding.
How to tell when it is ready
Pour into ring pan and bake 35 to 40 minutes until golden and a skewer comes out clean; cool 10 minutes before unmolding.
Tips
- Heat oven to 180°C (350°F).
- Beat eggs with sugar until pale and thick, about 4 minutes.
- Stream in oil and milk, then stir in vanilla sugar and lemon zest.
- Whisk flour, baking powder and salt.
Troubleshooting
- If top browns early, tent with foil.
- If cake sticks, grease and flour the ring tin thoroughly.
Substitutions
- Use neutral sunflower oil in place of vegetable oil.
- Use vanilla extract instead of vanilla sugar and add it with the milk.
Variations
- Add orange zest instead of lemon.
- Dust cooled ring cake with icing sugar.
Serving suggestions
- Slice with espresso.
- Serve with macerated berries.
- Toast leftover slices gently.
- Add plain yogurt on the side.
Make ahead
Prepare the measured ingredients in advance. Keep covered at room temperature 2 days or freeze individual slices.
Storage
Keep covered at room temperature 2 days or freeze individual slices.
Food safety
Bake until the center is fully set; cool before storing.
Frequently asked questions
How do I know lemon-scented italian ciambella cake is ready?
Pour into ring pan and bake 35 to 40 minutes until golden and a skewer comes out clean; cool 10 minutes before unmolding.
How should I store lemon-scented italian ciambella cake?
Keep covered at room temperature 2 days or freeze individual slices.
Slice with espresso. Keep covered at room temperature 2 days or freeze individual slices.
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