Italian Breakfast Cake

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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.

– 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


White Scribbled Underline

Cook time:50 min

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prep Time

10 min


What is a ciambella? A ciambella is an Italian ring-shaped cake that is typically made with baking powder, eggs, sugar, butter, and flour. It can also include raisins, nuts, or citrus zest. The cake is usually baked in a bundt pan and served with a dusting of confectioners' sugar.

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.


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