This classic Italian grandmother-style ciambellone is the kind of cake many of us remember from childhood mornings in Nonna’s kitchen.
Simple ingredients, no butter, and a wonderfully soft crumb make this cake perfect for breakfast with a cup of coffee or a glass of milk.
Lightly scented with citrus zest and a hint of liqueur, this old-fashioned Italian ring cake rises tall and fluffy, with a delicate golden crust and a tender interior.
It’s the kind of humble homemade cake that tastes even better the next day.
DOWNLOAD PDF OF CIAMBELLONE RECIPE HERE:
Cooking Times
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 10–12 slices
Ingredients
- 3¼ cups all-purpose flour
- 4 large eggs
- 1¼ cups granulated sugar
- ¾ cup + 1 tbsp sunflower oil (or other neutral vegetable oil)
- 1 cup whole milk
- 1½ teaspoons baking powder
- 1 pinch salt
- 1 tablespoon Italian herbal liqueur (such as Strega or similar – optional)
- 1 tablespoon grated lemon zest or orange zest
- powdered sugar for dusting
Instructions
1. Prepare the batter
In a large mixing bowl, beat the eggs with the sugar using an electric mixer until the mixture becomes pale, thick, and airy.
2. Add liquids
With the mixer running on low speed, slowly pour in the vegetable oil followed by the milk, blending until smooth.
3. Flavor the mixture
Stir in the citrus zest, a pinch of salt, and the optional liqueur to add a delicate aromatic note.
4. Add dry ingredients
Sift together the flour and baking powder. Gradually incorporate them into the batter, mixing until the mixture becomes smooth and lump-free.
5. Prepare the pan
Grease and flour a 10-inch (26 cm) ring cake pan with high sides.
Pour the batter evenly into the prepared pan.
6. Bake
Bake in a preheated static oven at 350°F (180°C) for about 45–50 minutes.
Check doneness with a toothpick inserted into the center — it should come out clean.
7. Finish the cake
Allow the cake to cool for about 10 minutes, then carefully remove it from the pan.
Once cooled, generously dust the top with powdered sugar.
Tips & Variations
• If you prefer, skip the liqueur and increase the citrus zest for extra flavor.
• Orange zest works beautifully if you want a sweeter aroma.
• For a lactose-free version, replace milk with rice milk, coconut milk, or almond milk.
• Always use a deep 10-inch ring pan, since the batter rises significantly during baking.
• Store the cake under a glass cake dome — it will stay soft for several days.
Nutritional Facts (per slice approx.)
Calories: 290
Carbohydrates: 39 g
Protein: 5 g
Fat: 12 g
Saturated Fat: 2 g
Sugar: 19 g
Sodium: 85 mg
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