Lemon and Olive Oil Ciambella

Lemon and Olive Oil Ciambella


This Lemon and Olive Oil Ciambella is a classic Italian olive oil bundt cake made with simple ingredients, perfect for breakfast or as an afternoon snack


  • 2 whole eggs, 2 egg yolks
  • 1 cup of caster sugar finely grated
  • zest of 1 lemon
  • seeds from 1 vanilla bean or 1 teaspoon of vanilla paste (or extract)
  • 1/2 cup of olive oil
  • 1/2 cup of buttermilk
  • 1-2/3 cup of self raising flour


  1. Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin
  2. Beat the eggs with sugar until pale and fluffy
  3. Add lemon zest, vanilla and oil and whisk well
  4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter
  5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure it’s baked to perfection. If it comes out clean, happy times! Otherwise give it another 5 minutes in the oven
  6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter