Ciambellone (Italian Breakfast Cake)

Ingredients

• 3.25 cup unsalted butter (softened)
• 1 cup sugar
• 4 eggs
• 1 cup whole milk
• 2.25 cup all-purpose flour
• 1 lemon zest (zest of one lemon)
• vanilla extract (measure with your heart (approx. 1-2 tsp))
• powdered sugar (for dusting)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a standard bundt pan thoroughly.

2. 2

   Add 3 1/4 cups of softened unsalted butter and 1 cup of sugar to a mixing bowl.

3. 3

   Mix the butter and sugar with an electric mixer for two minutes until the texture resembles wet sand.

4. 4

   Add four eggs to the bowl and mix again for one minute until the mixture becomes a smooth cream.

5. 5

   Pour in one cup of whole milk and mix until combined.

6. 6

   Add 2 1/4 cups of flour, the zest of one lemon, and the vanilla extract.

7. 7

   Mix with the electric mixer for one more minute until the batter is uniform.

8. 8

   Pour the batter evenly into the prepared bundt pan.

9. 9

   Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.

10. 10

    Remove from the oven and let the cake cool in the pan for one hour before inverted onto a plate.

11. 11

    Dust the cooled cake with powdered sugar before serving.

Notes

The transcript mentions 3 1/4 cups of butter, which is an unusually high amount for this volume of flour (typically Ciambellone uses closer to 3/4 cup or 1 cup). However, following the primary source instructions as provided. For best results, ensure butter and eggs are at room temperature before starting.

Nutrition per serving

• dessert
• breakfast
• cake
• Italian
• baking
• bundt cake
• lemon