Italian Lemon Bundt Cake/Ciambellone
User Reviews
5
Italian Lemon Bundt Cake/Ciambellone
Description
The Italian Lemon Bundt Cake combines cake flour, a pinch of salt, baking powder, and lemon zest to form its dry mix. The wet ingredients include eggs, egg yolk, sugar, vanilla extract, vegetable oil, and whole milk. The batter is made by first beating eggs with sugar and vanilla until light, gradually incorporating oil, and alternating the addition of flour and milk for a smooth consistency.
The batter is poured into a greased and floured bundt pan and baked at 350°F (180°C) for 40 to 50 minutes, until a toothpick inserted into the center comes out clean. Once cooled, the cake is optionally dusted with powdered sugar or pearl sugar for texture.
This light cake is ideal for serving alongside coffee or tea and works well as a breakfast treat or simple dessert. The lemon zest adds a fresh, bright note without overwhelming sweetness.
For best results, use room temperature ingredients and consider making cake flour by replacing two tablespoons of all-purpose flour per cup with cornstarch, sifted together to eliminate lumps before mixing.
Ingredients
- 2 cups cake flour also known as pastry flour
- 1 pinch salt
- 2 teaspoons baking powder
- lemon zest of 1
- 3 large egg room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ¾ cup vegetable oil I used sunflower
- ½ cup milk whole, room temperature
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 9½-10inch (24cm) bundt pan.
- In a medium bowl whisk together the flour, salt, baking powder and zest.In a large bowl beat on medium speed the eggs, yolk, sugar and vanilla until light about 3-5 minutes, then slowly drizzle in the oil while beating. Alternately add the flour and the milk while beating on low speed. Beat on medium speed for about 1 minute until smooth.
- Pour into the prepared bundt pan sprinkle with pearl sugar if desired. Bake in the pre-heated oven for approximately 40-50 minutes, test for doneness with a toothpick, let the cake cool in the pan. Dust with powdered sugar before serving.
Notes
- Allow eggs, milk, and other ingredients to come to room temperature by removing from the refrigerator about 45-60 minutes before baking for better mixing and texture.
- To make homemade cake flour, replace two tablespoons of all-purpose flour in each cup with two tablespoons of cornstarch and sift together multiple times for an even mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 63mg | 21% |
| Sodium | 27mg | 1% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 98IU | 2% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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