Imagine waking up to the most heavenly aroma of a traditional Italian breakfast cake that will transport you straight to the charming regions of Romagna! The Ciambella Romagnola is not just a cake – it's a culinary journey that promises to revolutionize your morning routine with its light, lemony perfection. This classic Italian treat is so simple yet so extraordinary that it will become your new obsession, turning ordinary breakfasts into extraordinary moments of pure joy and comfort.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup milk
- 1 tablespoon baking powder
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a large round cake pan to prevent the ciambella from sticking.
- In a large mixing bowl, combine the 3 cups of all-purpose flour and 1 tablespoon of baking powder. Whisk them together to ensure that the baking powder is evenly distributed throughout the flour.
- In another mixing bowl, beat the 4 eggs and then add 1 cup of sugar. Use a hand mixer or a whisk to blend them together until the mixture is light and fluffy.
- Gradually add 1/2 cup of vegetable oil and 1 cup of milk to the egg and sugar mixture. Mix well until all the ingredients are fully incorporated.
- Add the zest of 1 lemon to the wet mixture, stirring gently to combine. The lemon zest will add a fresh and aromatic flavor to the ciambella.
- Slowly add the dry flour mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the ciambella from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Once cooled, you can dust the ciambella with powdered sugar if desired, and serve it as a delightful Italian breakfast or snack.
Tips
- Room Temperature Ingredients: Ensure eggs, milk, and other ingredients are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Zest Matters: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, as it can make the cake bitter.
- Pan Preparation: Thoroughly grease and flour your pan to ensure the cake releases perfectly without sticking.
- Toothpick Test: Always check doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes before removing to help it maintain its shape.
- Serving Suggestion: For an extra touch of elegance, dust with powdered sugar just before serving, or enjoy it with a morning espresso for a truly authentic Italian experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 19g
Saturated Fat: g
Cholesterol: 75mg
