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.
In Italy, breakfast is dessert. Adults eat cake, slice of ciambella with espresso at 7am, and nobody bats an eye. Ciambella means "ring," and the cake is exactly that: a yogurt-and-lemon sponge baked in a bundt mould, dusted with coarse sugar that crackles when you bite into the crust. Every Italian nonna has her version, passed down with slight variations. This one uses olive oil instead of butter (for a lighter texture), whole-milk yogurt (for moisture), and the zest and juice of two lemons (for the bright finish that makes morning cake feel right).
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.
Frequently asked questions
- Is cake really an Italian breakfast?
- Absolutely. La colazione (Italian breakfast) is light and sweet: espresso, a pastry or a slice of cake (ciambella, crostata, plumcake). Savoury breakfasts are not traditional in Italy, that's an American or English habit.
- Can I make it without a bundt mould?
- A loaf tin works (25 cm), but the shape is part of the dish, the hole in the middle creates more crust area, which is the best part. Worth investing in a basic bundt if you make this often.
- Why olive oil instead of butter?
- Olive oil keeps the cake moist longer (butter cakes dry out by day 2), gives a more delicate crumb, and ties into Mediterranean baking tradition. Use a mild olive oil, not a peppery extra-virgin.
- How long does ciambella keep?
- 4–5 days at room temperature wrapped tightly. It actually tastes better on days 2–3 as the flavours mellow. Freeze slices individually for up to 2 months.
- Can I add other flavours?
- Yes, substitute orange for lemon, add 2 tsp anise or vanilla, fold in fresh berries, or swirl in chocolate chips. The base recipe is forgiving.
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