Traditional Italian Citrus Ring Cake
This Traditional Italian Citrus Ring Cake, also known as a Ciambella, is a ring shaped sponge cake. Simple.Classic. Italian.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
- 2 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 eggs
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 3/4 cup milk
- 1/4 cup lemon or orange juice freshly squeezed
- 1 sachet vanillin paneangeli*
- Zest of 2 lemons or zest of whole orange
- icing sugar for dusting cake
Preheat the oven to 350℉ (175°C) .
Grease and flour (or use non-stick spray) a 10-inch bundt pan.
In a medium bowl,sift together flour, baking powder and salt. Set aside.
In a large mixing bowl (of stand mixer) beat the eggs on high speed for about 3 minutes (eggs will become thick).
Gradually add the sugar and continue beating for another 2-3 minutes.
Reduce speed and add oil, milk and juice.
Add dry ingredients, vanillin (or vanilla extract) and zest and beat only until combined.
Bake in a 350℉ (175°C) oven for approximately 35 minutes or until cake tester comes out dry.
Cool completely on wire rack.
Dust with icing sugar before serving.
*Vanillin can be substitued with 1 teaspoon pure vanilla extract.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Serving: 1serving | Calories: 264kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 42mg | Potassium: 130mg | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 2.6mg | Calcium: 53mg | Iron: 1.2mg