Classic Italian Ciambella Recipe

Why You’ll Love This Recipe

I adore this recipe because it’s simple, elegant, and never fails to impress. The batter comes together in minutes with everyday ingredients, and the result is a beautiful golden cake with a tender crumb. I love how versatile it is — I can serve it plain, dusted with sugar, or topped with pearl sugar for extra crunch. The citrus zest gives it a delightful aroma that makes my kitchen smell amazing every time I bake it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 grams (2.4 cups) all-purpose flour
165 grams (0.76 cups) seed oil (or 165 grams melted butter)
250 grams (1.25 cups) granulated sugar
4 medium eggs, room temperature
100 grams (0.41 cups) milk, room temperature (or water if preferred)
Zest of 1 orange (grated orange peel)
Zest of 1 lemon (grated lemon peel)
1 teaspoon vanilla extract
1 tablespoon baking powder
1 pinch salt
4–5 tablespoons pearl sugar and/or powdered sugar for decoration

Directions

1. I start by preheating my oven to 350°F (180°C). Then, I butter and flour a 10-inch (24 cm) bundt pan, making sure it’s well-coated to prevent sticking.

2. In a large mixing bowl, I combine the eggs, sugar, vanilla extract, and both the orange and lemon zests. Using an electric hand mixer, I beat everything on high speed until the mixture becomes frothy and pale.

3. While continuing to beat on high, I slowly drizzle in the oil (or melted butter) to fully incorporate it into the egg mixture.

4. In a separate bowl, I sift together the flour, baking powder, and salt, then whisk lightly to blend.

5. I add the dry ingredients to the egg mixture in alternating batches with the milk, mixing on low to medium speed just until combined. The batter should be smooth, creamy, and slightly thick with soft peaks.

6. I pour the batter into the prepared pan, spreading it evenly, and sprinkle the top with pearl sugar.

7. I bake the ciambella on the middle rack for about 45 minutes. Around the 25-minute mark, I check to see if the top is browning too quickly — if it is, I lower the oven temperature to 340°F (170°C) and continue baking until done.

8. The cake is ready when a toothpick inserted in the center comes out clean and the top is golden brown.

9. I let it cool in the pan for 15 minutes before removing it from the mold, then transfer it to a wire rack to cool completely. Just before serving, I dust it with powdered sugar for a simple, elegant finish.

Servings and Timing

This recipe makes about 8 slices. It takes 10 minutes to prepare and 45 minutes to bake, for a total time of 55 minutes — perfect for a weekend breakfast or a cozy afternoon treat.

Variations

Sometimes I like to add a splash of almond extract for a delicate nutty flavor, or replace the milk with orange juice for an extra citrus kick. For a chocolate twist, I swirl in a bit of cocoa powder before baking. I also enjoy topping it with toasted almonds or a light glaze made from lemon juice and powdered sugar.

Storage/Reheating

I store the ciambella covered at room temperature for up to 3 days, wrapped in plastic wrap or kept in an airtight container to maintain its softness. It also freezes well — I slice it and freeze individual portions so I can thaw one piece at a time for breakfast. To refresh it, I warm a slice in the microwave for about 10 seconds or toast it lightly.

FAQs

What is ciambella?

It’s a traditional Italian ring-shaped cake, similar to a simple sponge or pound cake, often flavored with citrus.

Can I use butter instead of oil?

Yes, melted butter gives a slightly richer flavor, while oil keeps the cake extra moist.

Do I need a bundt pan?

A bundt or ring-shaped pan gives it the classic look, but I can use a regular round or loaf pan instead.

Why is my ciambella dense?

Overmixing the batter can cause density — I mix just until combined for a light texture.

Can I add other flavors?

Absolutely! I sometimes add a touch of cinnamon, anise, or even limoncello for variation.

How do I know it’s baked through?

I check with a toothpick — it should come out dry with no wet batter.

Can I make it dairy-free?

Yes, I use water or a plant-based milk instead of regular milk.

How do I keep it moist?

I make sure not to overbake it and always store it wrapped to prevent drying out.

Can I serve it warm?

Yes, it’s wonderful slightly warm with a dusting of sugar or a drizzle of honey.

What do I serve it with?

I love enjoying it with coffee, tea, or a glass of cold milk. It’s also great with a dollop of whipped cream or fresh berries.

Conclusion

I love how this Classic Italian Ciambella captures the simplicity and charm of Italian home baking. With its soft crumb, gentle citrus aroma, and golden crust, it’s a cake that feels both comforting and elegant. Whether I’m sharing it at a family breakfast or savoring a quiet moment with coffee, every bite of ciambella tastes like a little piece of Italy.