Italian lemon ciambella recipe

Name: Italian lemon ciambella recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 eggs; 312.50 ml caster sugar; 187.50 ml vegetable oil; 62.50 ml milk; Zest of 1 lemon; 82.50 ml lemon juice; 625.00 ml plain flour; 3 tsp baking powder; Icing sugar, for dusting

www.bestrecipes.com.au

Your recipes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 12

Author : Greer Worsley

baking easy quick

Ingredients

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 170C conventional. Prepare your bundt tin (see notes).

Step 2

In 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.

Step 3

Bake 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.