Easy Ciambella Recipe (Traditional Italian Breakfast Cake) - this is a classic Italian style ring cake with lots of lemony flavor and a delicate crumb. This Italian cake is traditionally served for breakfast. The cake is light and fluffy, full of delicate citrus flavor, with a hint of vanilla. The outside has a nice crunchy texture from the sugar crystals sprinkled on top before baking.
Why you'll love this Italian ciambellone recipe
- Simple to make: made with pantry ingredients and easy instructions, this recipe is perfect for beginner bakers.The combination of lemon and vanilla in this cake creates a unique and delicious flavor.
- Really fluffy: adding beaten egg whites into the batter gives the ciambella a very light and fluffy texture.
- Versatile: the ciambella can be served as a dessert or for breakfast enjoyed with a cup of coffee, cappuccino, or hot tea.
- Beautiful cake: pearl sugar sprinkled on the cake before baking adds a beautiful and crunchy topping to the cake, making it extra special for any occasion.
Jump To
- Why you'll love this Italian ciambellone recipe
- What ingredients are in this classic Italian Bundt cake recipe?
- How to make this Italian breakfast cake recipe?
- Expert tips for making Italian ring cake:
- Variations for the best ciambella recipe:
- What to serve with traditional Italian breakfast Cake?
- How to store a Bundt cake?
- FAQ's
- Some other dessert recipes to enjoy:
- Ciambella Romagnola-Italian Breakfast Cake
There are certain recipes that I don’t mind baking over and over again. Simple recipes that you wouldn’t believe taste as wonderful as they do. It’s a cake from my childhood that my children also love to enjoy!
A ciambella is an Italian breakfast cake that has a ring shape. To give it its distinctive look, the edges are pinched together before baking. It's made with ingredients such as flour, eggs, butter or oil, sugar, and lemon zest for flavor. Some recipes also include nuts or raisins for added texture and flavor.
Like this Italian ring cake recipe that I’ve had many times in Rimini and here in Florida baked by my best friend’s mamma who is from Bologna. Rimini and Bologna are cities both in the delicious Emilia-Romagna region of Italy. Well, every region in Italy is delicious. But this particular region is famous for its tortellini and prosciutto (prosciutto di Parma)and of course, Parmigiano Reggiano.
I know there are as many ways to make a ciambella as there is to make a Bundt cake. A ciambellone (ciambella) is actually a classic Italian Bundt cake. I have so many different Bundt cake recipes here you'll have to check out when you have time!
This is one of the ways nonna Marta makes it (my best friend’s mamma from Bologna) and I don’t argue with her. She says you can never have enough lemon zest.
Actually, every time a bake a cake she tells me in Italian, “Lora, you could’ve used more lemon zest”. I could add the zest of 6 lemons and it still wouldn’t be enough for Marta. But I don’t argue with her. I just shake my head in agreement as I watch her finish off the last piece of cake complaining that I could have added more lemon zest.
What ingredients are in this classic Italian Bundt cake recipe?
Here is all you need to make this delicious Italian breakfast cake. Full printable recipe of my Italian ciambella is below.
- All-purpose flour: used as the base ingredient for the cake batter, provides structure and texture.
- Baking powder: leavening agent that helps the cake rise while baking. I just got back from Italy and bought Paneangeli Vanillina. If you have that, that could be used for the baking powder and the vanilla extract.
- Sea salt: enhances flavor and balances sweetness in the cake.
- Lemon zest: adds a bright citrus flavor to the cake. Best to use the zest from an organic lemon. You could also use orange zest.
- Egg yolks and whites: I always use large eggs and be sure they are room temperature. The egg yolks get separated from the whites. The egg whites are beaten until soft peaks form, then folded into the batter to add air and create a light and fluffy texture.
- Granulated sugar: adds sweetness to the cake.
- Unsalted butter: provides moisture and richness to the cake. The better the quality of butter, the better the flavor. Use a grass fed butter. If you're dairy-free, you could use your favorite margarine.
- Milk: thins out the batter and adds moisture. If you're dairy-free, use your favorite dairy-free milk. Unsweetened almond milk would work nicely!
- Vanilla extract: enhances flavor in the cake.
How to make this Italian breakfast cake recipe?
- Butter and flour a tube pan or a 10 inch (25cm) Bundt pan (or spray generously with baking spray-my preferred method for its ease). This pan is the shape that they use in Italy.
- Preheat oven to 350 Melt the butter and set aside. In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside. In a medium sized mixing bowl, beat the egg whites until white and form soft peaks
- In a large mixing bowl, add the sugar. Beat in the egg yolks one at a time.
- On medium speed, mix in about 1/2 cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another 1/2 cup of the flour mixture and slowly add in the melted butter; beat until combined (about 1 more minute). Stop the mixture to scrape the sides of the mixing bowl with a spatula when needed.
- On medium speed, mix in 1/2 of the milk and the vanilla followed by another 1/2 cup of the flour mixture until combined (about 1 minute scraping down the sides of the bowl as needed. Mix in the rest of the milk followed by the rest of the flour mixture.
Stir in about 1/3 of the egg whites into the batter. Fold in the rest of the egg whites. Bring the batter from the bottom of the bowl over the egg whites and keep turning the bowl around until it is all folded together.
- Pour the batter into your prepared tube or Bundt pan and even out the top of the batter with your spatula; tap pan carefully on your counter to level out the batter.
- Sprinkle on the pearl sugar (decorators sugaand bake 40-45 minutes, or until a toothpick inserted in middle comes out clean. Let cool and then remove the bottom of the pan and place on your serving plate.
I love this ciambella because it is a simple cake that reminds me of being in Italy. When I smell it baking in the oven I close my eyes for a minute and picture me being back in my mother-in-law's kitchen waiting for a cake.
It’s perfect at breakfast with a steaming hot cup of cappuccino and even better with a glass of sweet white wine after a wonderful meal. It's the perfect cake to bake for your mom or a special lady this Mother's Day!
Expert tips for making Italian ring cake:
- When you are combining the wet and dry ingredients, mix them together just until combined and don’t overmix.
- Make sure the eggs are at room temperature.
- For an extra lemony flavor, add some freshly-squeezed lemon juice to the batter.
- Sprinkle some sugar crystals on top to give it a crunchy texture after baking.
- Let the cake cool completely before slicing and serving it.
Variations for the best ciambella recipe:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Instead of lemon zest, try using orange or lime zest for a different citrus flavor.
- Add in chocolate chips or chopped nuts for some extra texture and flavor.
What to serve with traditional Italian breakfast Cake?
- A dollop of whipped cream or vanilla ice cream
- Fresh berries such as raspberries, strawberries or blueberries
- A dusting of powdered sugar
- Lemon curd
- Honey drizzled on top
- A scoop of lemon sorbet
- A side of fresh fruit salad
- A scoop of gelato!
How to store a Bundt cake?
- To refrigerate: This ring cake could be kept covered on the counter for 2-3 days. You could refrigerate it in an airtight container for up to a week.
- To freeze: Slice the cake in individual portions and wrap tightly. Wrap in plastic wrap and the slices could be kept in zipped lock freezer bags for up to 2 months. Thaw on the counter before enjoying.
FAQ's
Ciambella can be stored in an airtight container at room temperature for up to 3 days. If you want the cake to last longer, you can refrigerate it for up to 5 days or freeze it for up to 2 months. Let the cake thaw overnight in the refrigerator before serving.
he traditional ingredients for ciambella are flour, eggs, butter or oil, sugar, and lemon zest. Some recipes may also include nuts or raisins for added texture and flavor.
Yes, you can freeze ciambella for up to 2 months. Let the cake thaw overnight in the refrigerator before serving. Enjoy!
Ciambella is best served either warm or cold, with a sprinkle of powdered sugar on top. It’s perfect for breakfast or an afternoon snack.
Ciambella is a traditional Italian breakfast cake that has a ring shape. It originated in Romagna, Italy and is traditionally served for breakfast or an afternoon snack.
The literal translation of Italian "ciambella" to English is "ring-shaped cake" and "donut".
A ciambella is an Italian breakfast cake or sweet pastry that has a ring shape. A ciambellone is basically a calssic Italian Bundt cake. It's made with simple pantry ingredients like flour, eggs, butter or oil, sugar, and lemon zest. It's typically enjoyed for breakfast or as a snack with coffee or hot tea. It always is great with an espresso or cappuccino.
If you have a morning arrival, as soon as your flight arrives in Italy, you will see Italians even in the bar airport eating a croissants (brioche or a cornetta), a ciambella (donut) biscotti, or a simple slice of cake. The sweet treats and cakes go so nicely with a caffe latte, a cappuccino or even un caffe (an espresso). It's what Italians like to do!
A Ciambellone or a ciambella in Italian are both a ring shaped cake. Ciambella is also what they call a "donut" and ciambellone would mean literally a "big ring", or in this case, a "big ring cake". The letters "one" at the end mean it is BIG!
Originally posted December 2022 and updated for content January 2024.
Some other dessert recipes to enjoy:
- Cinnamon Coffee Cake with Pecan Topping
- Easy Apple Bundt Cake
- Vegan Berry Crumble Bars
- Easy Italian Plum Cake
Did you make this? Please RATE THE RECIPE below:)
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Ciambella Romagnola-Italian Breakfast Cake
Equipment
Ingredients
- 2 cups all-purpose flour even better, the Italian “00” flour
- 2 tsp baking powder
- 1 pinch of salt
- zest of one lemon preferably organic
- ⅔ cup butter melted
- 1 cup sugar
- 4 eggs separated (make sure they're room temperature)
- 1 cup warm milk
- 1 teaspoon vanilla extract
- pearl sugar to sprinkle on top before baking
Instructions
- Prep your baking pan: Butter and flour a tube pan (or spray generously with baking spray-my preferred method for its in making Bundt cakes).
- Heat oven: Preheat oven to 350 F. Melt the butter and set aside.
- Whisk dry ingredients: In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside.
- Beat egg whites: In a stand mixer (or with a hand mixer, in a medium sized mixing bowl) beat the egg whites until white and form soft peaks.
- Beat egg yolks: In a clean mixing bowl, add the sugar and beat in the egg yolks one at a time.
- Add in dry ingredients: On medium speed, mix in about 1/2 cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another 1/2 cup of the flour mixture.
- Add in butter: Slowly add in the melted butter; beat until combined (about 1 more minute). Stop the mixture to scrape the sides of the mixing bowl with a spatula when needed.
- Add in the milk: On medium speed, mix in 1/2 of the milk and the vanilla followed by another 1/2 cup of the flour mixture until combined (about 1 minute), scraping down the sides of the bowl as needed.
- Mix in the rest of the milk followed by the rest of the flour mixture.
- Stir in about 1/3 of the egg whites into the batter. Fold in the rest of the egg whites. Bring the batter from the bottom of the bowl over the egg whites and keep turning the bowl around until it is all folded together.
- Spoon out batter into the prepped cake pan and even out the top of the batter with yoru spatula; tap pan carefully on your counter to level out the batter.
- Sprinkle on the pearl sugar (decorators sugar) and bake 40-45 minutes, or until a toothpick inserted in middle comes out clean.
- Let cake cool and then remove the bottom of the pan and place on your serving plate. If you don't have pearl sugar, once cake cools, dust with confectioner's sugar before serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Brian @ A Thought For Food says
Look at those beautiful peaks in the egg whites. Fabulous! I bet this is the perfect way to start the day.
Paula @ Vintage Kitchen Notes says
I agree with Marta on the lemon zest. What´s interesting is suggesting 00 flour. Here we have 000 used for breads and 0000 which is supposed to be pastry flour. Now I don´t know anymore! Will have to do a little research, jaja
Savoring Italy says
oh wow, Paula. I never heard of 000 and 0000 flour. Is that in all of S. America or only Argentina?
Baker Street says
light and fluffy crumb, soft and moist - that's how I like a breakfast cake! this recipe sounds amazing, Lora!
Julia says
This looks delicious and reminds me very much of a recipe my grandmother makes (we're from Abruzzo). The main difference is that her recipe calls for oil and not butter.
Anonymous says
Very similar to my nonnas recipe, it looks delicious. I fancy a slice now. We are from Puglia!x
Annamaria says
Looks delicious. Have you found the Italian “00” flour in the US?
Savoring Italy says
I have found it at an Italian specialty market, Annamaria. I brought a little bag home from Italy. 🙂
Xinmei @ Pudding Pie Lane says
Who wouldn't want cake for breakfast? 😀 This one looks really moist and delicious 🙂
Laura (Tutti Dolci) says
I love this cake and I'm such a lemon lover too - I know I'll be adding extra zest :).
The KitchenMaid says
Cake for breakfast sounds wonderful (a close second to trifle for breakfast, I think). I misread your post at first and thought you were suggesting a glass of sweet wine at breakfast too - which isn't a bad idea, I guess, if you can go back to bed afterwards!
SweetSugarBelle says
Simply beautiful, Lora!
Patty says
I really just want a slice right now!
Maureen | Orgasmic Chef says
it's 8am in Australia and a piece of this cake would be perfect at this exact moment! 🙂
Carol | a cup of mascarpone says
What an absolutely lovely recipe and story. I love hearing about Italian family traditional recipes, coming from an Italian family myself. This has just been added to my must makes. Thanks for sharing!!
Jen @ Savory Simple says
What a beautiful recipe!
Pacheco Patty says
Italian breakfast cake with lemon- I'm being transported to a good place, thanks;-)
Lisa says
I can't believe I can say I've actually had a Ciambella Romagnola, but I did! My neighbors growing up were Italian..and the Mom made this for us (along with pounds of Aglio Olio..to die for!), but I remember she added ricotta to it..is that normal? In any event..yours looks beautiful..and sometimes you can never have enough lemon zest! xo
Nami | Just One Cookbook says
Perfect breakfast cake indeed! Very simple ingredient and I already can see how delicious this is from the pictures. I agree with everyone - I also love lemon zest in sweets!
Barbara | Creative Culinary says
I have got to stop looking at blogs before I get up; now I've got a list of things I want to make as soon as I walk into the kitchen. I want THIS for breakfast!
Paula-bell'alimento says
Buonissimo! I haven't had this in so long. Time to fix that ; ) xoxo
Shulie says
OMG I can even have this with tea now. Gorgeous Italian cake for breakfast Lora. Superb job as usual!
Carolyn says
Simply gorgeous, Lora. As usual!
Elisabeth says
Lora, the ciambella was so amazing, light, lemony and just the right sweetness. I really loved this and hope you make it soon, again!
xoxo
lena says
i might not know how to pronounce this cake but i sure love taking a bite at it! it looks marvelous!
Kiran @ KiranTarun.com says
I love Italian cakes like this with my afternoon tea. Delish 🙂
Chic & Gorgeous Treats says
Hi Lora, this cake is so light and fluffy. I really love cakes with lemon zest incorporated. Am book marking to make them when I crave for cakes, erm.. almost on a weekly or fourth nightly basis. LOL.. Have a good week! xoxo, Jo
Winnie says
I've never heard of this cake, but I definitely like what I see.
I'd definitely love to try, so I'm pinning it
Jenny @ BAKE says
this cake looks beautiful! your italian memories sound beautiful!
Paula says
Cake for breakfast! That is legal and without guilt? I'm all in 🙂
Lizzy Do says
The crumb of this amazing cake is just divine! And I think the zest of one lemon is perfect 🙂
Lorraine Joy Alegria-Vizcarra says
This cake looks wonderful. I love that this is perfect for breakfast.
Helene Dsouza says
A cake that reminds us of precious memories can only be a great. I love sponge cakes and I dont know what the world would be without them O.O I have never tried throwing in huge amounts of lemon zest, I tastes odd when bakes, but then that my "weird" taste. 😉
Chrissie Baker says
OMG this looks DIVINE. I'm sure this is incredibly delicious!
Erin | Dinners,Dishes and Dessert says
What a great way to start the day!
Sara Welch says
I can't wait to make this for breakfast tomorrow! Perfect for Memorial Day!
Beth Pierce says
I really enjoyed this cake! It was so light and fluffy; everything I was hoping for and more! Delicious!
Catalina says
I love the texture of this cake! It looks heavenly! Yum!
Krista says
This is one breakfast cake I just can't wait to make! Perfect start to your day!
Stephanie Muzzall says
I have this in the oven right now, but I am making it in the kind of bundt tin that you invert. How long do you think this cake will last? I've just realised I am running to work tomorrow so I can't take it in. d'oh!
Lora says
Hi Stephanie, You could leave it a couple days out. You could also slice (wrap and place in zipped freezer plastic bag)and freeze for whenever you want a portion (for up to 3 months in freezer). If you want it to last for up to a week, store the cake in the refrigerator. Happy Baking! XX
Jenn L says
Thank you for this perfect recipe. I halved it and it came out picture perfect. The crumb was light and soft. The flavor spot on with light sweet lemon notes and a buttery finish from the softly golden crust. This will become a treasured addition to my recipe collection.
Lora says
Hi Jenn-Thank you for letting me know. Happy it turned out great halving the recipe! Happy Baking!!
Justine Ricci says
Do u have a recipe for creasa cheese bread
Lora says
Hi Justine...are you looking for a crescia al formaggio? Here is one: https://www.savoringitaly.com/crescia-al-formaggio-italian-easter/
Anton says
Reminds me of Nonna, thanks for the recipe. Loved it. ❤️
Lora says
Hi Anton-Awww...so happy it reminds you of your nonna! Thank you for taking the time to write me 🙂 XX
Luisa Bellissimo says
My two grandsons really love this cake and always ask me to make it for them!
So very easy and delicious!
Thank for all your great recipes.
Lora says
Ciao Luisa...so happy your grandsons enjoy this cake! THANK YOU for taking the time to let us know! XX
Jules says
Just love this cake with some hot coffee! it's really fluffy and my family truly enjoys it.