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
Ingredients
- 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
Instructions
- Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin
- Beat the eggs with sugar until pale and fluffy
- Add lemon zest, vanilla and oil and whisk well
- Add the flour and mix gently, alternating with the buttermilk to create a smooth batter
- 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
- Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter
