Italian Breakfast Italian Cake's

How to make Italian Ciambellone Cake

One of the most classic and famous italian cake.



  • 3 eggs
  • 300 grams sugar (it should be 1 1/5 cups)
  • 300 grams of whole purpose flour (it should be 2 1/2 cups)
  • 1 tablespoon of baking powder
  • the zest of two lemons
  • 1 cup water
  • 1/2 cup extra virgin olive oil
  • a pinch of salt

For the icing:

  • 2 tablespoons of fresh lemon juice
  • 4 tablespoons of sugar


Preheat the oven at 325F.

I used the Kitchenaid to whip the sugar and the eggs, then added in a few batches the flour mixed with baking powder , the salt, and the lemon zest.

Between batches I added the water and the extra virgin olive oil. I poured the batter in a Bundt cake pan and let it bake for 50 minutes, until it was golden.

I added the icing and let it rest for the one minute it took my husband to find it. 

The icing isn’t necessary, but I like lemony desserts. Instead of the lemon icing, nutella or jam can be used.

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