Ciambella al limone
Italy's most beloved breakfast cake — a ring of lemon and yogurt sponge dusted with coarse sugar. Every Italian nonna has her version. This one is honest and unmistakably good.
Method
Heat the oven.
Preheat to 175°C / 350°F. Butter and flour a 24cm ring mould (bundt or savarin pan). Tap out any excess flour.
Mix dry and wet separately.
In one bowl, whisk together flour, baking powder, and salt. In another, beat eggs and sugar with a whisk or electric mixer until pale and slightly thickened — about 2 minutes. Beat in the oil, yogurt, lemon zest, lemon juice, and vanilla.
Combine.
Fold the flour mixture into the wet ingredients using a spatula, mixing just until no dry streaks remain. Do not overmix — it makes the cake tough.
Bake.
Pour the batter into the prepared mould. Scatter a tablespoon of sugar over the surface — this creates the characteristic crunchy crust. Bake for 35–40 minutes until golden and a skewer comes out clean.
Cool and unmould.
Leave in the mould for 10 minutes before turning out onto a wire rack. Cool completely before slicing. Dust with icing sugar if desired.
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