Ciambellone is the everyday Italian breakfast cake: tender, simple, and built for coffee. The goal is lighter than pound cake, sturdier than sponge, and not dry by the second slice.
We use a classic butter and milk formula with lemon zest, then give the cues that usually get skipped: room-temperature batter, the right pan volume, and when to stop mixing so the cake rises cleanly and stays soft.
Set servings and units first. You can change them anytime.
Heat the oven to 350 F. Butter and flour a 10 to 12 cup ring pan.
Sift the flour, cornstarch, baking powder, and salt together. Set aside.
Beat the butter, sugar, lemon zest, and vanilla on medium speed for 3 minutes, until lighter and creamy.
Add the eggs one at a time, beating well after each addition. If the mixture looks split, add one spoonful of the flour mixture.
Mix in the dry ingredients in three additions, alternating with the milk. Stop as soon as the batter is smooth.
Scrape the batter into the pan and smooth the top. Tap the pan once on the counter to settle large air pockets.
Bake 45 to 50 minutes, until a skewer comes out with a few dry crumbs and the top springs back when lightly pressed.
Cool in the pan for 15 minutes, then turn out onto a rack and cool completely before dusting with powdered sugar.
If the cake collapses, it was underbaked or the oven door opened too early. If it is dry, reduce baking by 5 minutes next time and check the pan volume.
You made Ciambellone Classico. Time to eat.
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Room-temperature eggs, butter, and milk matter here. Cold ingredients make the batter split and encourage a heavy ring.
Six Italian regions. Nothing reformulated. Imported direct.
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