Giada De Laurentiis Ciambella Cake Recipe

This Giada De Laurentiis Ciambella Cake has been my go-to breakfast cake for years — it is tender, lightly sweet, and smells like lemon and vanilla. The crumb is soft and buttery, similar to pound cake, with a golden crust and a light dusting of powdered sugar. It is simple yet elegant, perfect with coffee or tea.

You can make this in 55 minutes total, including 15 minutes of prep and 40 minutes of baking. It is a beginner-friendly cake, but the trickiest part is creaming the butter and sugar until light and fluffy for that soft texture. Serve it for breakfast, brunch, or an afternoon treat.

What Is Giada De Laurentiis Ciambella Cake?

Giada De Laurentiis Ciambella Cake is a classic Italian breakfast and tea cake, traditionally baked in a ring-shaped mold. It uses simple ingredients like butter, eggs, flour, milk, and lemon zest for a bright, delicate flavor. The texture is soft and moist, with a golden-brown crust that stays tender for days. It is perfect for a lazy weekend morning or a simple dessert.

Why This Recipe Works

• Simple, Foolproof Method — The creaming method builds structure, and alternating wet and dry ingredients keeps the batter smooth without overmixing.
• Balanced Sweetness — The sugar content is moderate, so the lemon zest and vanilla shine through without being cloying.
• Stays Moist for Days — The whole milk and room-temperature eggs create a tender crumb that stays soft even after storage.
• Versatile Base — You can customize it with citrus, extracts, or even chocolate chips without changing the baking time.
• Beginner-Friendly — No complicated techniques or fancy equipment — just a hand mixer and a bundt pan.

Ingredients You’ll Need

You probably have most of these already in your pantry. Here is what each ingredient does and what to look for.

Dry Ingredients

• 1 1/2 cups all-purpose flour (6.75 oz / 191 g) — Provides structure and a tender crumb. Spoon and level for accuracy — do not scoop directly from the bag.
• 1 teaspoon baking powder — The main leavening agent; it gives the cake lift and a light texture.
• 1/4 teaspoon kosher salt — Balances the sweetness and enhances the lemon and vanilla flavors.

Wet Ingredients

• 1/2 cup unsalted butter (4 oz / 113 g), at room temperature — Adds richness and tenderness. Let it sit out for 30 minutes before starting.
• 3/4 cup granulated sugar (5.3 oz / 150 g) — Sweetens and helps create a light, fluffy texture when creamed with butter.
• 2 large eggs, at room temperature — Provide structure and moisture. Submerge them in warm water for 5 minutes if cold.
• 1/2 cup whole milk, at room temperature — Keeps the crumb moist and tender. Whole milk gives the best texture, but 2% also works.
• 1 teaspoon pure vanilla extract — Adds warm, aromatic sweetness that pairs perfectly with lemon.
• 1 teaspoon lemon zest (from 1 lemon) — Brightens the cake with fresh citrus oil. Grate only the yellow part, not the white pith.

Finishing

• 1 tablespoon powdered sugar, for dusting — Adds a light, elegant finish. Dust just before serving to avoid it dissolving.

Kitchen Tools You’ll Need

• 6-cup bundt pan or 9-inch ring mold — The classic shape for ciambella cake. A standard loaf pan can work, but adjust baking time slightly.
• Hand mixer or stand mixer with paddle attachment — Creaming butter and sugar by hand is possible but takes effort; a mixer makes it easy.
• Medium and large mixing bowls — One for dry ingredients, one for wet. Glass or stainless steel work best.
• Wire cooling rack — Allows air to circulate around the cake, preventing a soggy bottom.
• Fine-mesh sieve or sifter — For dusting powdered sugar evenly without clumps.

How to Make Giada De Laurentiis Ciambella Cake

Here is the step-by-step process to get a perfect golden crumb every time. Follow these steps closely, especially the creaming and mixing stages.

• Preheat and Prep Pan — Position an oven rack in the center and preheat to 350°F (177°C). Grease a 6-cup bundt pan or 9-inch ring mold with butter or nonstick spray, making sure to coat all crevices, then dust with flour and tap out the excess.
• Mix Dry Ingredients — In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. This ensures the leavening and salt are distributed throughout the dry mixture.
• Cream Butter and Sugar — In a large bowl, using a hand mixer or stand mixer with paddle attachment, beat the room-temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom halfway through.
• Add Eggs One at a Time — Add the eggs one at a time, beating well after each addition until fully incorporated and the mixture looks smooth and glossy. This builds the structure of the cake.
• Combine Wet Add-ins — In a small measuring cup, stir together the whole milk, vanilla extract, and lemon zest. The zest releases its oils in the liquid, infusing the milk with lemon flavor.
• Alternate Dry and Wet Mixtures — With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the flour. Mix just until the batter comes together with no streaks of dry flour. Do not overmix — it can toughen the cake.
• Pour and Smooth — Pour the batter into the prepared pan and spread it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
• Bake Until Golden — Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean with no wet batter, the cake is golden brown, and it springs back when lightly pressed. The edges will pull away slightly from the pan.
• Cool in Pan — Place the pan on a wire rack and let the cake cool for 10 minutes. This allows the structure to set so the cake releases cleanly.
• Invert and Cool Completely — Invert the pan onto the wire rack and lift off carefully. If the cake sticks, gently tap the pan or run a thin knife around the edges. Let the cake cool completely, about 30 minutes.
• Dust and Serve — Just before serving, place the powdered sugar in a fine-mesh sieve and dust the top evenly. Slice and serve at room temperature.

Common Mistakes to Avoid (And How to Fix Them)

• Cold Ingredients — Cold butter or eggs won’t cream properly, leading to a dense, heavy cake. Solution: let butter and eggs sit at room temperature for 30 minutes. Submerge cold eggs in warm water for 5 minutes.
• Overmixing the Batter — Overmixing develops gluten, making the cake tough. Solution: mix on low speed just until no dry flour remains, then stop. A few small lumps are fine.
• Improper Pan Preparation — If the cake sticks, it can tear or break. Solution: grease every crevice well with butter or nonstick spray, then dust with flour and tap out excess.
• Skipping the 10-Minute Cooling — Removing the cake from the pan too early can cause it to collapse or stick. Solution: let the cake rest in the pan for exactly 10 minutes before inverting.
• Overbaking — A dry, crumbly cake means you baked it too long. Solution: check at 35 minutes with a skewer; if it comes out clean, it is done. The cake will continue to set slightly as it cools.

Helpful Tips for Perfect Giada De Laurentiis Ciambella Cake

• Room Temperature Ingredients Matter — Butter, eggs, and milk must all be at room temperature for the batter to emulsify properly. Cold ingredients can cause a lumpy batter and a dense crumb.
• Zest First, Then Juice — Zest the lemon before squeezing it — the zest is easier to remove from a whole lemon. The juice is not used in this recipe, but you can save it for another use.
• Don’t Skip the Flour Dusting — After greasing the pan, dust it with flour and tap out the excess. This creates a nonstick coating that ensures the cake releases cleanly with all its details intact.
• Mix on Low Speed for Final Addition — When alternating dry and wet ingredients, keep the mixer on low speed. This minimizes air incorporation, preventing large air pockets and a gummy texture.
• Use a Skewer, Not a Knife — A wooden skewer tests doneness more accurately than a knife because it leaves a smaller hole. Insert it into the thickest part of the cake.
• Cool Completely Before Dusting — Powdered sugar will melt into the cake if it is still warm. Wait until the cake is completely cool, then dust just before serving.
• Store at Room Temperature — This cake stays moist at room temperature for up to 3 days. Avoid the refrigerator, which can dry it out. Wrap tightly in plastic wrap or store in an airtight container.

Easy Ingredient Substitutions for Giada De Laurentiis Ciambella Cake

• All-purpose flour → gluten-free 1:1 baking flour — This swap works well; use a blend that contains xanthan gum. No other adjustments needed.
• Unsalted butter → salted butter — Use salted butter but reduce or omit the added salt. The cake will be slightly saltier but still delicious.
• Whole milk → 2% milk or oat milk — 2% milk works without changes; oat milk adds a subtle sweetness. Avoid skim milk, which can lead to a drier crumb.
• Granulated sugar → coconut sugar — Coconut sugar adds a mild caramel flavor and darker color. Use the same amount; the texture will be slightly denser.
• Lemon zest → orange zest or ½ teaspoon lemon extract — Orange zest gives a sweeter citrus note; lemon extract is more concentrated, so use half the amount.
• Large eggs → 2 flax eggs (2 Tbsp flax meal + 6 Tbsp water) — This vegan substitute works for a slightly denser cake. Let the flax mixture sit for 5 minutes to gel before adding.

Easy Ways to Customize Giada De Laurentiis Ciambella Cake

• Citrus Variation — Replace the lemon zest with orange zest or a mix of lemon and lime zest. Add 1 teaspoon of orange juice for extra flavor.
• Vanilla Bean Version — Scrape the seeds from 1 vanilla bean and add them with the milk mixture. This gives a richer vanilla flavor with specks throughout.
• Almond Scented — Substitute ½ teaspoon of the vanilla extract with almond extract. Pair with sliced almonds pressed into the top of the batter before baking.
• Chocolate Chips — Fold in ½ cup mini chocolate chips after mixing the batter. Mini chips distribute better and won’t sink to the bottom.
• Berry Swirl — Spoon ¼ cup of raspberry or strawberry jam onto the batter in the pan and swirl with a knife. This creates a fruity ribbon through the cake.
• Glazed Finish — Skip the powdered sugar and drizzle a simple glaze made from ½ cup powdered sugar mixed with 1 tablespoon of milk and ½ teaspoon vanilla extract.

Best Ways to Store Giada De Laurentiis Ciambella Cake

• Room Temperature (Short Term) — Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Keep away from direct sunlight and heat.
• Freezer (Long Term) — Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Label with the date.
• Thawing — Let the frozen cake rest at room temperature for 2 hours before serving, still wrapped to prevent condensation. Remove wrapping after thawing.
• Avoid Refrigeration — The refrigerator dries out the cake and can make the crumb stale. Stick to room temperature or freezing for best results.

Best Ways to Reheat Leftovers

• Oven Method — Place slices on a baking sheet in a 300°F (149°C) oven for 5 to 8 minutes, or until just warmed through. This restores the golden crust and soft interior.
• Stovetop Skillet — Place slices in a dry nonstick skillet over medium-low heat for 2–3 minutes per side. This gives a lightly toasted exterior, similar to fresh from the oven.
• Avoid Microwaving — Microwaving can make the cake rubbery and tough. If you must, use 50% power for 15 seconds, but the texture will not be as good.
• Air Fryer — Preheat the air fryer to 300°F (149°C) and heat slices for 3–4 minutes. Watch closely to avoid burning.

Nutritional Breakdown (per serving)

• Calories: 434
• Protein: 7g
• Fat: 19g
• Carbohydrates: 59g
• Fiber: 1g
• Sugar: about 33g
• Sodium: around 264mg
• Cholesterol: roughly 95mg (estimated based on 2 large eggs and butter)

FAQs

What is Giada De Laurentiis Ciambella Cake made of?

It is made with simple pantry ingredients: all-purpose flour, butter, sugar, eggs, milk, vanilla, lemon zest, and baking powder. The lemon zest gives it a bright, fresh flavor.

Can I freeze Giada De Laurentiis Ciambella Cake?

Yes, you can freeze it for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then foil. Thaw at room temperature for 2 hours before serving.

How long does Giada De Laurentiis Ciambella Cake last at room temperature?

It stays fresh at room temperature for up to 3 days when stored in an airtight container or tightly wrapped in plastic. Keep it away from heat and sunlight.

What can I use instead of a bundt pan?

You can use a 9-inch ring mold or even a 9×5-inch loaf pan. If using a loaf pan, increase the baking time by 5–10 minutes and check with a skewer.

Can I make this cake dairy-free?

Yes, substitute the butter with vegan butter and the milk with oat or almond milk. The texture will be slightly less rich but still tender and moist.

Why did my cake stick to the pan?

This usually happens if the pan was not greased well enough. Be generous with butter or nonstick spray, and dust with flour. Let the cake cool in the pan for 10 minutes before inverting.

Wrapping Up

This Giada De Laurentiis Ciambella Cake is one of the easiest, most rewarding cakes you can make from scratch. It requires minimal equipment, simple ingredients, and delivers a soft, buttery crumb every single time. Whether you serve it for breakfast with coffee or as a light dessert, it is a recipe that will earn a permanent spot in your rotation. Give it a try — I think you will love it.

Giada De Laurentiis Ciambella Cake

Print Recipe

This classic Italian breakfast cake is tender, lightly sweet, and delicately scented with lemon and vanilla. The crumb is soft and buttery, similar to pound cake, with a golden crust and a dusting of powdered sugar. Perfect with coffee or tea, it is a simple yet elegant treat that stays moist for days.

• Author: Edward Harrington
• Prep Time: 15
• Cook Time: 40
• Total Time: 55
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour (6.75 oz / 191 g)
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter (4 oz / 113 g), at room temperature
• 3/4 cup granulated sugar (5.3 oz / 150 g)
• 2 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon powdered sugar, for dusting

Instructions

1. Position an oven rack in the center and preheat the oven to 350°F (177°C). Grease a 6-cup bundt pan or 9-inch ring mold with butter or nonstick spray, making sure to coat all crevices, then dust with flour and tap out the excess.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. This ensures the leavening and salt are distributed throughout the dry mixture.
3. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl halfway through.
4. Add the eggs one at a time, beating well after each addition until fully incorporated and the mixture looks smooth and glossy. This builds the structure of the cake.
5. In a small measuring cup, stir together the whole milk, vanilla extract, and lemon zest. The zest releases its oils in the liquid, infusing the milk with lemon flavor.
6. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the flour. Mix just until the batter comes together and no streaks of dry flour remain. Do not overmix, which can toughen the cake.
7. Pour the batter into the prepared pan and spread it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
8. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean with no wet batter attached, and the cake is golden brown and springs back when lightly pressed. The edges will pull away slightly from the pan.
9. Place the pan on a wire rack and let the cake cool in the pan for 10 minutes. This allows the structure to set so the cake releases cleanly.
10. Invert the pan onto the wire rack and lift off carefully. If the cake sticks, gently tap the pan or run a thin knife around the edges. Let the cake cool completely, about 30 minutes.
11. Just before serving, place the powdered sugar in a small fine-mesh sieve and dust the top of the cake evenly. Slice and serve at room temperature.

Notes

Store leftover ciambella cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. To thaw, let the cake rest at room temperature for 2 hours. To reheat, place slices on a baking sheet in a 300°F (149°C) oven for 5 to 8 minutes, or until just warmed through. Avoid microwaving, which can make the cake rubbery.

Nutrition

• Calories: 434
• Sugar: 33g
• Sodium: 264mg
• Saturated Fat: 11g
• Carbohydrates: 59g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 131mg

Keywords: ciambella cake, Italian breakfast cake, lemon cake, vanilla cake, bundt cake, Giada De Laurentiis recipe, butter cake, simple cake, powdered sugar cake, Italian dessert