Easy Ciambella Recipe (Traditional Italian Breakfast Cake) (2024)

Published: Jan 8, 2024 · Modified: Mar 3, 2024

Easy Ciambella Recipe (Traditional Italian Breakfast Cake) - this is a classic Italian style ring cake with lots of lemony flavor and a delicate crumb. This Italian cake is traditionally served for breakfast. The cake is light and fluffy, full of delicate citrus flavor, with a hint of vanilla. The outside has a nice crunchy texture from the sugar crystals sprinkled on top before baking.

Why you'll love this Italian ciambellone recipe

• Simple to make: made with pantry ingredients and easy instructions, this recipe is perfect for beginner bakers.The combination of lemon and vanilla in this cake creates a unique and delicious flavor.
• Really fluffy: adding eaten egg whites into the batter gives the ciambella a very light and fluffy texture.
• Versatile: the ciambella can be served as a dessert or for breakfast enjoyed with a cup of coffee, cappuccino, or hot tea.
• Beautiful cake: pearl sugar sprinkled on the cake before baking adds a beautiful and crunchy topping to the cake, making it extra special for any occasion.

There are certain recipes that I don’t mind baking over and over again. Simple recipes that you wouldn’t believe taste as wonderful as they do. It’s a cake from my childhood that my children also love to enjoy!

A ciambella is an Italian breakfast cake that has a ring shape. To give it its distinctive look, the edges are pinched together before baking. It's made with ingredients such as flour, eggs, butter or oil, sugar, and lemon zest for flavor. Some recipes also include nuts or raisins for added texture and flavor.

Like this Italian ring cake recipe that I’ve had many times in Rimini and here in Florida baked by my best friend’s mamma who is from Bologna. Rimini and Bologna are cities both in the delicious Emilia-Romagna region of Italy. Well, every region in Italy is delicious. But this particular region is famous for its tortellini and prosciutto (prosciutto di Parma)and of course, Parmigiano Reggiano.

I know there are as many ways to make a ciambella as there is to make a Bundt cake. A ciambellone (ciambella) is actually a classic Italian Bundt cake. I have so many different Bundt cake recipes here you'll have to check out when you have time!

This is one of the ways nonna Marta makes it (my best friend’s mamma from Bologna) and I don’t argue with her. She says you can never have enough lemon zest.

Actually, every time a bake a cake she tells me in Italian, “Lora, you could’ve used more lemon zest”. I could add the zest of 6 lemons and it still wouldn’t be enough for Marta. But I don’t argue with her. I just shake my head in agreement as I watch her finish off the last piece of cake complaining that I could have added more lemon zest.

What ingredients are in this classic Italian Bundt cake recipe?

Here is all you need to make this delicious Italian breakfast cake. Full printable recipe of my Italian ciambella is below.

• All-purpose flour: used as the base ingredient for the cake batter, provides structure and texture.
• Baking powder: leavening agent that helps the cake rise while baking. I just got back from Italy and bought Paneangeli Vanillina. If you have that, that could be used for the baking powder and the vanilla extract.
• Sea salt: enhances flavor and balances sweetness in the cake.
• Lemon zest: adds a bright citrus flavor to the cake. Best to use the zest from an organic lemon. You could also use orange zest.
• Egg yolks and whites: I always use large eggs and be sure they are room temperature. The egg yolks get separated from the whites. The egg whites are beaten until soft peaks form, then folded into the batter to add air and create a light and fluffy texture.
• Granulated sugar: adds sweetness to the cake.
• Unsalted butter: provides moisture and richness to the cake. The better the quality of butter, the better the flavor. Use a grass fed butter. If you're dairy-free, you could use your favorite margarine.
• Milk: thins out the batter and adds moisture. If you're dairy-free, use your favorite dairy-free milk. Unsweetened almond milk would work nicely!
• Vanilla extract: enhances flavor in the cake.

How to make this Italian breakfast cake recipe?

• Butter and flour a tube pan or a 10 inch (25cm) Bundt pan (or spray generously with baking spray-my preferred method for its ease). This pan is the shape that they use in Italy.
• Preheat oven to 350 Melt the butter and set aside. In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside. In a medium sized mixing bowl, beat the egg whites until white and form soft peaks
• In a large mixing bowl, add the sugar. Beat in the egg yolks one at a time.
• On medium speed, mix in about 1/2 cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another 1/2 cup of the flour mixture and slowly add in the melted butter; beat until combined (about 1 more minute). Stop the mixture to scrape the sides of the mixing bowl with a spatula when needed.
• On medium speed, mix in 1/2 of the milk and the vanilla followed by another 1/2 cup of the flour mixture until combined (about 1 minute scraping down the sides of the bowl as needed. Mix in the rest of the milk followed by the rest of the flour mixture.

Stir in about 1/3 of the egg whites into the batter. Fold in the rest of the egg whites. Bring the batter from the bottom of the bowl over the egg whites and keep turning the bowl around until it is all folded together.

• Pour the batter into your prepared tube or Bundt pan and even out the top of the batter with your spatula; tap pan carefully on your counter to level out the batter.
• Sprinkle on the pearl sugar (decorators sugaand bake 40-45 minutes, or until a toothpick inserted in middle comes out clean. Let cool and then remove the bottom of the pan and place on your serving plate.

I love this ciambella because it is a simple cake that reminds me of being in Italy. When I smell it baking in the oven I close my eyes for a minute and picture me being back in my mother-in-law's kitchen waiting for a cake.

It’s perfect at breakfast with a steaming hot cup of cappuccino and even better with a glass of sweet white wine after a wonderful meal. It's the perfect cake to bake for your mom or a special lady this Mother's Day!

Expert tips for making Italian ring cake:

• When you are combining the wet and dry ingredients, mix them together just until combined and don’t overmix.
• Make sure the eggs are at room temperature.
• For an extra lemony flavor, add some freshly-squeezed lemon juice to the batter.
• Sprinkle some sugar crystals on top to give it a crunchy texture after baking.
• Let the cake cool completely before slicing and serving it.

Variations for the best ciambella recipe:

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Instead of lemon zest, try using orange or lime zest for a different citrus flavor.
• Add in chocolate chips or chopped nuts for some extra texture and flavor.

What to serve with traditional Italian breakfast Cake?

• A dollop of whipped cream or vanilla ice cream
• Fresh berries such as raspberries, strawberries or blueberries
• A dusting of powdered sugar
• Lemon curd
• Honey drizzled on top
• A scoop of lemon sorbet
• A side of fresh fruit salad
• A scoop of gelato!

How to store a Bundt cake?

• To refrigerate: This ring cake could be kept covered on the counter for 2-3 days. You could refrigerate it in an airtight container for up to a week.
• To freeze: Slice the cake in individual portions and wrap tightly. Wrap in plastic wrap and the slices could be kept in zipped lock freezer bags for up to 2 months. Thaw on the counter before enjoying.

FAQ's

Originally posted December 2022 and updated for content January 2024.

Some other dessert recipes to enjoy:

• Cinnamon Coffee Cake with Pecan Topping
• Easy Apple Bundt Cake
• Vegan Berry Crumble Bars
• Easy Italian Plum Cake

Did you make this? Please RATE THE RECIPE below:)

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