This Giada De Laurentiis Ciambella Cake is a delightful Italian classic that’s traditionally savored for breakfast. It’s superbly light, fluffy, and tender, bursting with the aromatic zest of lemon and rich olive oil—perfect alongside your morning espresso!

To make this Giada Ciambella Cake, simply beat eggs and sugar until fluffy, mix in the zest and liquids, then fold in dry ingredients. Bake in a prepped Bundt pan at 350°F for about 50 minutes until golden.

To make this Giada Ciambella Cake, simply beat eggs and sugar until fluffy, mix in the zest and liquids, then fold in dry ingredients. Bake in a prepped Bundt pan at 350°F for about 50 minutes until golden.

Giada De Laurentiis Ciambella Cake Ingredients

• 3 eggs, at room temperature
• 1 ¼ cups of sugar
• ¾ cup of olive oil or vegetable oil
• 1 cup of whole milk
• 2 teaspoons of freshly grated lemon zest (from 2 lemons)
• ⅓ cup of freshly squeezed lemon juice (from 1 large lemon)
• 1 teaspoon of pure vanilla extract
• 3 cups of all-purpose flour
• 1 tablespoon of baking powder
• ½ teaspoon of kosher salt
• 2 teaspoons of ground anise or fennel seed
• Powdered sugar for garnishing

How To Make Giada De Laurentiis Ciambella Cake

1. Preheat Your Oven: Start by preheating your oven to 350 degrees F. Adjust the oven rack to just above the center. Spray the inside of a 9 or 10-inch Bundt pan with nonstick spray.
2. Mix Wet Ingredients: Grab a mixing bowl and toss in your eggs and sugar. Beat them with a mixer until they’re light, fluffy, and pale, which takes about 3 minutes. Keep the mixer going and pour in the olive oil, milk, lemon zest, lemon juice, and vanilla. Beat everything until it’s smooth and beautifully combined.
3. Add the Dry Stuff: It’s time to get the flour, baking powder, salt, and fennel seed into the mix. Beat them on low speed just until they’re all friends and nicely blended. No over-mixing here!
4. Bake the Cake: Pour your batter into the prepped Bundt pan. Slide it into the oven and bake for about 50 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean, with no sticky crumbs attached.
5. Cool Down: Let the cake hang out in the pan for about 15 minutes. Then, flip it onto a wire rack to cool off completely. Give it a little snowy dusting of powdered sugar before serving.

How do I know when the Ciambella cake is perfectly baked?

Don’t guess; use a toothpick! Insert it into the center of the cake; if it comes out clean, your cake is done. This simple test saves your cake from turning into a dry disaster.

Recipe Tips

• Mixing the Batter: Make sure not to over-mix your batter after adding the flour; just mix until the ingredients are combined. Over-mixing can make your cake dense instead of delightfully light and airy.
• Testing for Doneness: Instead of just relying on time, poke a skewer or toothpick into the center of your cake. If it comes out clean, your cake is ready to come out of the oven; no sticky business!
• Zest Your Lemons Correctly: When zesting your lemons, only get the yellow part, not the bitter white pith. It’s a zesty tip to make sure your cake has that sweet, citrusy spark without the bitterness.
• Cooling the Cake: Let your cake cool in the pan on a wire rack for about 15 minutes before turning it out. This prevents it from breaking apart because, let’s face it, no one wants a cake disaster!

Recipe Variations

• Orange Twist: Swap out the lemon zest and juice for orange to give your cake a different citrusy profile. It’s like giving your cake a sunny vacation in Florida!
• Gluten-Free Swap: For those who steer clear of gluten, replace the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 type to keep things simple and successful.
• Add Some Nuts: Throw in a handful of chopped walnuts or almonds for an added crunch. It’s a nutty idea that gives a lovely texture and rich flavor to each slice.
• Coffee Glaze: Instead of dusting with powdered sugar, try drizzling a coffee glaze over the top. Just mix powdered sugar with a bit of strong brewed coffee. It’s a java-infused delight for coffee lovers!

What To Serve With Ciambella Cake

Serve your Ciambella cake with a scoop of vanilla gelato, a drizzle of raspberry coulis, a sprinkle of toasted almonds, a side of mascarpone cream, and a few fresh mint leaves.

You can also pair it with honey-infused Greek yogurt or caramelized figs for a touch of sweetness.

How To Store Leftover Ciambella Cake

In The Fridge:

Wrap your Ciambella cake in plastic wrap or place it in an airtight container. This keeps it moist and fresh for up to 5 days. Ensure the cake is completely cool before storing it to avoid condensation.

In The Freezer:

Ciambella cake does not freeze well due to its moist texture. Freezing might cause it to become soggy once thawed, losing the delightful texture that makes it special.

How To Reheat Leftover Ciambella Cake

Reheat your leftover Ciambella cake by placing it in a preheated oven at 300 degrees Fahrenheit for about 10 minutes. This method helps restore its original warmth and texture; or, you could gently microwave slices for about 15 seconds for a quick warm-up.

Check out More Giada Recipes:

• Giada Chocolate Rice Pudding
• Giada Chocolate Chip Pound Cake
• Giada De Laurentiis Chimichurri Sauce