Ciambella al Forno (Italian Breakfast Ring Cake)
Why this recipe works
- Simple pantry ingredients: Butter, eggs, milk and flour create a reliable everyday cake without specialist ingredients.
- Straightforward method: The batter is mixed in one bowl, with the flour folded in at the end to keep the process easy to control.
- Gentle breakfast sweetness: Lemon zest and vanilla add fragrance without making the cake feel heavy or overly rich.
Get the most out of this recipe
Texture tips
- Use room-temperature ingredients: Soft butter, room-temperature eggs and milk help the batter emulsify smoothly, giving the cake a lighter, more even crumb.
- Fold gently after adding flour: Once the flour and baking powder go in, mix only until no dry pockets remain to avoid a dense cake.
- Check the bake promptly: Start checking near the end of the baking window; the cake should be golden, springy and clean on a skewer.
Ingredient notes
- Choose an unwaxed lemon if possible: Because the zest is used for flavour, an unwaxed lemon gives a cleaner citrus note and avoids any coating on the peel.
- Whole milk gives a softer crumb: Whole milk adds enough richness to keep the cake tender without turning it into a dessert-style sponge.
- Butter should be properly softened: Softened butter creams more easily with the sugar, helping trap air before the eggs and milk are added.
Timing notes
- Cool briefly in the tin: Letting the cake sit in the tin for 10 minutes helps it firm up enough to turn out cleanly.
- Best served at room temperature: The crumb is softer and the lemon aroma clearer once the cake has cooled rather than being served hot from the oven.
Make-ahead tips
- Bake ahead for breakfast: Ciambella keeps well in an airtight container, making it practical to bake the day before serving.
- Freeze in slices: Wrap slices well, defrost at room temperature, then warm briefly in a 160°C (320°F) oven if you prefer a fresher texture.
- Bring chilled cake back to room temperature: If refrigerated, let the cake lose its chill before serving so the butter-softened crumb returns to its best texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a ring cake tin well, making sure you get into the centre tube and corners.
- In a large bowl, whisk the unsalted butter and caster sugar until pale and fluffy. Finely zest the lemon into the bowl and whisk again until fragrant.
- Whisk in the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
- Add the whole milk and whisk briefly to combine. Sift in the plain flour and baking powder, add the fine sea salt, then fold until you have a smooth batter with no dry pockets.
- Scrape the batter into the prepared tin and level the top. Bake for 30 to 35 minutes, until golden, springy to the touch, and a skewer comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then turn out onto a rack to cool further before slicing. Serve with coffee for breakfast.
Recipe notes
Tips
- For the lightest crumb, make sure the butter, eggs and milk are at room temperature so the batter emulsifies smoothly.
- Avoid overmixing once the flour goes in; fold just until combined to keep the cake tender.
- If serving to young children, pregnant people, or anyone vulnerable to foodborne illness, use eggs that are produced under a food safety standard suitable for raw or lightly cooked egg dishes, as batter may be tasted before baking.
Substitutions
- Replace Vanilla extract with the finely grated zest of the lemon for a more citrus-forward cake.
- Replace Whole milk with Milk and cream for a slightly richer crumb.
Storage
- Refrigerate up to 3 days
- Store in an airtight container; bring to room temperature before serving for the best texture. Freeze slices well wrapped, then defrost at room temperature and warm briefly in a 160°C (320°F) oven if you like.
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Recipe overview
- Servings: 8 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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