Print

Giada De Laurentiis Ciambella Cake

Giada De Laurentiis Ciambella Cake - recipe card
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.

Ingredients

Scale
  • 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

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

Find it online: https://giadacooks.com/giada-de-laurentiis-ciambella-cake/