Ciambellone | A Zesty Italian Morning Cake
This simple yet tender and moist lemon pound cake is infused with fresh lemon juice and olive oil, and baked to be enjoyed in the morning as part of an old Italian tradition.
Servings 15 slices
Ingredients
- 3 Cups (360g) All-purpose flour
- 1 Tablespoon Baking powder
- 3/4 Cup (180ml) Milk, at room temperature
- 2 Lemons
- 1 1/2 Cups (200g) Sugar
- 1 Cup (225g) Unsalted butter at room temperature
- 1/2 Cup (120ml) Olive oil
- 4 Large Eggs, at room temperature
Instructions
- Preheat oven to 350F (180C) and grease one ten cups ring pan, or bundt pan.
- In a large bowl or a bowl of a standing mixer, measure the sugar (300g) and zest the lemons and use a fork to rub the zest into the sugar.
- Squeeze the lemons with the milk (180ml) and set aside. (The milk might curd when you add the lemon juice, but that's ok)
- In a medium owl, measure and sift the flour (360g) and baking powder (1 tablespoon). Set aside.
- Add the butter (225g) to the sugar and beat for about 3 minutes.
- Scrape the bottom and sides of the bowl.
- With the mixer on medium speed, slowly drizzle in the olive oil (120ml).
- Add the eggs (total 4), one at a time, waiting for the egg to completely blend in before adding the next.
- Scrap the bottom and sides of the bowl.
- With the mixer on low speed, add the flour mixture alternating with the milk mixture in three additions, starting and ending with the flour.
- Once you have added the last portion of the flour, turn the mixer off, and use a rubber spatula to mix in any flour residues.
- Pour the batter into the greased pan and bake over the middle oven rack for 50-55 minutes, or until a toothpick comes out with a few moist crumbs from the center of the cake.
Notes
- Before baking, carefully read the recipe, measure the ingredients, and allow them to reach room temperature.
- Consider using orange or lime zest instead of lemon zest for a zesty variation. Ensure not to omit the zest, as it differs from the juice; lemon zest, found in the yellow part of the skin, imparts rich lemon flavor, while the juice contributes primarily to the recipe's acidity.
- Enhance the texture by incorporating a handful of raisins or chopped nuts. Another option for an additional flavor dimension is the inclusion of dried fennel seeds or ground star anise.
- Finish off the Ciambellone by dusting it with powdered sugar for a decorative touch.
- To use all butter, replace the olive oil with butter, replace the olive oil with 9 tablespoon butter (125g), and reduce the milk amount to 2/3 cup (160ml)