This is a simple take on a delicious Italian lemon cake. It has a light and airy crumb and a sweet lemon flavour - perfect for afternoon tea. And it is extra special made in a specialty bundt tin, though a regular bundt or ring tin will still give the effect of a traditional ciambella.
Ingredients
- 4 eggs
- 1 1/4 cups caster sugar
- 3/4 cup vegetable oil
- 1/4 cup milk
- Zest of 1 lemon
- 1/3 cup lemon juice
- 2 1/2 cups plain flour
- 3 tsp baking powder
- Icing sugar, for dusting
Method
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Step 1Preheat oven to 170C conventional. Prepare your bundt tin (see notes).
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Step 2In a stand mixer or using hand-held beaters, whisk eggs and sugar for 3-4 minutes until pale and frothy. Add oil, milk, zest and juice. Beat to combine. Sift together flour and baking powder, then add to the egg mixture and beat until just combined. Pour into prepared tin.
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Step 3Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow to cool slightly in the tin, then place an upturned cooling rack on the top and of the cake and quickly flip, then set it down on the bench and gently lift the tin off the cake. Dust with icing sugar and serve.
Recipe Notes
To prepare your bundt tin, brush the inside liberally with melted butter, being sure to get into all of the cracks and crevices. Add some plain flour and shake the tin around, turning it and tapping it, until every part of the surface is covered with flour - and if there are any areas that the flour doesn’t stick, this is a good indicator you have missed a patch with the butter. Turn the tin upside down over the sink and tap it to remove any excess flour. Now place the tin in the fridge to harden the butter and create the ultimate stick-proof coating.
Recipe and photo by Greer Worsley.
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