Ciambella, also known as ciambellone, is an Italian lemon dessert similar to a sponge cake, baked in a bundt pan.
The name ciambella refers to a smaller version, like the one I'll be making in this recipe, while ciambellone refers to a larger dessert, although both are prepared in the same way and have their characteristic, intense lemon flavor. You can pair it with the Langos Hungarian Fried Bread recipe to complete the meal.
The ingredients for preparing ciambella are very similar to those used for a lemon cake: flour, butter, milk, eggs, and lemon. In some regions of Italy, olive oil is substituted for butter, and in others, orange is used instead of lemon. Also read my guide on Flourless Gluten Free Bread Buns recipe.
To easily unmold the ciambella, line the mold with parchment paper, or grease it with room-temperature butter and dust it with flour to prevent sticking. Once baked and cooled, sprinkle it with icing sugar for a beautiful finish. And if you like what you're reading, you must see my Gluten Free Waffles recipe.
Now, have you left over ciambella? No problem, you can freeze it in portions and the day you want to consume it, take it out a couple of hours in advance and it will be just as delicious.It is delicious to accompany coffee with milk for a special breakfast or for a sweet snack. If you enjoy this, check out our guide on Shokupan Japanese Milk Bread.
Recipe information
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Total time: 55 minutes (longer cooling time)
- Rations: 12 people
- Category: Desserts
- Type of cuisine: Italian
- Calories per serving (kcal): 291
Ciambella ingredients
- 180 g butter at room temperature
- 180g sugar
- 1 tablespoon lemon zest
- 3 M eggs at room temperature
- 150 ml whole milk
- 300 g wheat flour
- 1 sachet of chemical yeast
- a pinch of salt
- Powdered sugar, for finishing (optional)
Necessary utensils
- 23 cm diameter crown mold
How to make ciambella
We start by preheating the oven to 180ºC so that it is at the right temperature when baking the ciambella.We beat 180 g of butter at room temperature with 180 g of sugar and 1 tablespoon of lemon zest. If you enjoyed this, check out our guide on Homemade Cream Maruxas Galician Biscuit.
We add 3 M eggs one at a time, beating until they are integrated.That is, we will not add the next one until the previous one is integrated into the mix. If you enjoyed this, check out our guide on Schiacciata Tuscan Focaccia Flat Bread.
We add 150 ml of whole milk and 300 g of sifted wheat flour with 1 sachet of baking powder and 1 pinch of salt. If you enjoyed this, check out our guide on Gluten Free Bread Rolls.
We place the mixture in the mold lined with baking paper or greased with butter and sprinkled with flour. If you enjoyed this, check out our guide on Gluten Free French Brioche.
Bake for 40 minutes or until a toothpick inserted comes out clean.Once the indicated time has passed, we remove the ciambella from the oven and let it rest for 10 minutes on a rack. If you enjoyed this, check out our guide on Potato Sandwich Bread.
Next, we unmold the ciambella and let it cool completely on the rack.Once cold, sprinkle it, optionally, with icing sugar. If you enjoyed this, check out our guide on Keto Sliced Sandwich Bread.
We serve the ciambella cut into portions. If you enjoyed this, check out our guide on Eggplant Pizza.
Easy Preparation Summary
- We beat the butter with the sugar and lemon zest
- We add the eggs and integrate them one by one
- Add the flour and milk to the mixture.
- We pour the ciambella dough into the mold
- We bake the ciambella for 40 minutes at 180ºC and let it rest on a rack.
- We unmold it and let it cool.
- We serve
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