Ciambella Romagnola-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 dough 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.

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!
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What is a ciambella?
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.
Why you'll love this ciambella recipe
- It is so easy-comes together in 10 minutes
- Requires minimal ingredients.
- The cake is light and fluffy, with a hint of lemon zest.
- It’s perfect for breakfast or an afternoon snack, served either warm or cold.
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 area of Italy. Well, every area in Italy is delicious. But this particular area is famous for its tortellini and prosciutto (prosciutto di Parma)and of course, Parmeggiano Reggiano.
I know there are as many ways to make a ciambella as there is to make a Bundt cake. 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, very 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 cake
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
- 2/3 cup butter melted
- 1 cup sugar
- 4 eggs separated
- 1 cup warm milk
- 1 teaspoon vanilla
- pearl sugar to sprinkle on top before baking
How to make this Italian Breakfast Ciambella recipe?
- Butter and flour a tube pan (or spray generously with baking spray-my preferred method for its ease).
- 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 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 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-laws 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!
Our Coconut Lime Bundt Cake is delightful or these Vegan Matcha Brownies (so good!)
Expert tips for making Ciambella
- When you are combining the wet and dry ingredients, mix them together just until combined and don’t overmix.
- 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.
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
slightly adapted from August 2012
Other recipes like this:
- 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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This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my privacy policy for details.
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
- 2/3 cup butter melted
- 1 cup sugar
- 4 eggs separated
- 1 cup warm milk
- 1 teaspoon vanilla
- pearl sugar to sprinkle on top before baking
Instructions
- Butter and flour a tube pan (or spray generously with baking spray-my preferred method for its ease).
- 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 minutscraping 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 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 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Nutrition
All images and text ©Savoring Italy
buon appetito! Thanks for stopping by!
xo
Lora
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