Ciambella (Italian Lemon and Olive Oil Ring Cake)

Name: Ciambella (Italian Lemon and Olive Oil Ring Cake)
Total time: 1 h
Cuisine: Italian
Ingredients: 3 eggs, large; 200g caster sugar; 150ml olive oil; 150ml whole milk; 300g plain flour; 2 tsp baking powder; 2 lemons, zest of both, juice of one; 0.25 tsp fine salt; 2 tbsp icing sugar, for dusting

A tender, lemony Italian ring cake made with olive oil. Plain enough for breakfast, good enough for pudding.

Time1 hr
LevelEasy
Costabout £0.24 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 slices

Ingredients

Tick what you need to buy. It goes on your shopping list.

3eggslarge
200 gcaster sugar
150 mlolive oil
150 mlwhole milk
300 gplain flour
2 tspbaking powder
2lemonszest of both, juice of one
¼ tspfine salt
2 tbspicing sugarfor dusting

Method

1
Heat the oven to 180°C (160°C fan). Grease and flour a 24 cm ring tin.
2
Whisk the eggs and sugar for 4 minutes until thick, pale and doubled in volume.
3
Slowly whisk in the olive oil, milk, lemon zest and lemon juice.
4
Mix the flour, baking powder and salt, then fold gently into the batter until just smooth.
5
Pour into the tin and bake for 35 to 40 minutes until golden and a skewer comes out clean.
38 min
6
Cool in the tin for 10 minutes, turn out onto a rack and dust with icing sugar once cool.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.