Prepare this delicious Ciambellone at home in just a few steps and enjoy it in the morning with a foamy cappuccino. The recipe is very simple and so easy to make!
Grease and flour a ring-shaped pan (read notes). Heat the oven to 360°F (180°C).
Put the eggs into a mixer bowl, and add the salt. Mix for 1 minute on medium speed.
Add the sugar and mix on high speed for 5 minutes.
Add the lemon zest and vanilla extract. Continue mixing on high speed until you get a fluffy, light yellow mixture (see video).
Add the oil and the yogurt, and mix for a few seconds at medium speed so that the ingredients combine well.
Place a strainer over the bowl and sift the flour, baking powder, and baking soda.
Mix for a few seconds at medium speed to combine everything.
Pour the batter into the pan and use a spatula to spread it evenly on top.
Bake for 45-50 minutes or until a skewer comes out clean.
Remove the ciambellone cake from the oven and place it on a cooling rack. Allow resting for 10 minutes.
Carefully remove the cake from the pan and place it on the rack to let it cool completely.
Dust with powdered sugar and serve.
Notes
All ingredients must be at room temperature.
For a fluffy and soft cake, make sure you don’t overmix the batter.
To make the cake rise nicely, do not open the oven door in the first 30 minutes.
If you see that 50 minutes have passed and the cake is not done yet, cover it with foil to prevent the surface from browning too much and keep baking at 8-10 minutes intervals.
For the original ciambellone shape you will need a tall ring-shaped pan. If you don’t have it you can use a bundt cake pan or a 9″ (23cm) round pan.