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ciambellone breakfast cake recipe

Ciambellone (Italian Breakfast Ring Cake)

This classic Italian ciambellone is a soft, citrus-scented ring cake baked in a bundt pan. It’s simple, tender, lightly sweet, and perfect for breakfast or an afternoon coffee. The crumb stays moist for days and unmolds beautifully when prepped right.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 people
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch to mimic cake flour
  • 2 tsp baking powder
  • Pinch of salt
Wet Ingredients
  • ½ cup unsalted butter softened (or use ½ butter + 2 tbsp oil for extra moisture)
  • 1 cup sugar
  • 3 large eggs room temperature
  • ½ cup milk room temperature (or yogurt/ricotta for a richer crumb)
  • 1 –2 tsp lemon zest freshly grated
  • 1 –2 tbsp lemon juice
  • 1 tsp vanilla extract
For Finishing
  • Powdered sugar for dusting

Method
 

Prepare the pan
  1. Preheat oven to 350°F (175°C).
  2. Grease every ridge of your bundt pan with softened butter, then dust lightly with flour.
  3. Tap out excess flour and set the pan aside.
Cream the butter and sugar
  1. In a large mixing bowl, beat softened butter, sugar, lemon zest, and a pinch of salt.
  2. Mix for about 4 minutes until pale, fluffy, and airy.
Add the eggs
  1. Add eggs one at a time, mixing well after each.
  2. If the batter looks split, sprinkle in a spoonful of flour to stabilize it.
Add the dry ingredients and liquids
  1. Mix in the cornstarch and half the flour just until combined.
  2. Add milk and vanilla in two additions, alternating with the remaining flour.
  3. Fold in the baking powder last, gently, so you don’t deflate the batter.
Fill the pan and bake
  1. Spoon the batter evenly into the prepared bundt pan.
  2. Smooth the top and tap the pan once to settle the batter.
  3. Bake 40–45 minutes, or until the top is golden and a skewer comes out clean.
Cool and unmold
  1. Let the cake rest 10–15 minutes in the pan.
  2. Run a thin spatula along the edges, invert onto a cooling rack, and lift the pan off.
  3. Cool completely.
Finish
  1. Dust with powdered sugar before slicing.
  2. Serve with coffee, tea, or as a light dessert.

Notes

  • Use room-temperature ingredients so the batter mixes smoothly and rises evenly.
  • If using yogurt or ricotta instead of milk, the cake will be a bit denser but very tender.
  • For extra moisture, replace a few tablespoons of butter with a mild oil or extra-virgin olive oil.
  • Keep the cake covered at room temperature for 3–4 days or freeze slices for up to 2 months.