I love experimenting with Italian Bundt Cake recipes. This delightful cake blends all-purpose flour, extra-virgin olive oil, and the bright zest of lemons with a hint of fennel seeds for an unexpected twist. Its light, fluffy texture and balanced flavors make it a naturally refreshing start to any morning breakfast.

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I’ve always loved exploring simple yet unique recipes and Giada’s Italian Citrus Cake really caught my eye. I’ve tried my hand at many Italian cake recipes and this one, with its subtle blend of lemon and olive oil flavors, still surprises me every time.

The combination of 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, and eggs with whole milk makes the cake light, fluffy, and tender, while the zing from the zest of 2 lemons and 1 tbsp fresh lemon juice adds a burst of citrus delight. I also love the hint of fennel seeds added along with 1/3 cup extra-virgin olive oil and granulated sugar.

It reminds me of a Lemon Bundt Cake but with that extra touch of Italian tradition, similar to Amalfi lemon cake recipes I’ve seen before. I always pair it with a shot of espresso in the morning and you will too!

Why I Like this Recipe

I like this recipe ’cause it’s super simple to make even if sometimes i mess up the measurements a little bit. I also love the flavor mix – the lemon and olive oil paired with the fennel seeds gives it a really unique and fresh taste that just remind me of a cozy italian cafe. It’s also amazing how light and fluffy the cake comes out, making it a perfect breakfast treat, especially when i enjoy it with a cup of espresso. Lastly, i dig the fact that it’s a classic italian cake so i feel connected to a tradition that’s been enjoyed for ages, even if i sometimes cut the instructions short.

Ingredients

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All-purpose flour provides essential carbohydrates and gives the cake structure and tenderness.
Eggs are a rich source of protein and helps keep the cake moist and fluffy.
Olive oil offers healthy fats that add moisture and a subtle fruity flavor.
Whole milk gives creaminess and extra protein while blending the flavors perfectly.
Lemon zest brightens the cake with a tangy burst and classic citrus twist.
Fennel seeds add a light, aromatic spice that elevates the overall flavor profile.
Granulated sugar sweetens and tenderizes the cake by keeping moisture locked in.
Lemon juice intensifies tanginess, balancing the sweetness and enriching citrus notes.
Baking powder aids rising to achieve a light, airy texture in every bite.

Ingredient Quantities

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

3 large eggs, at room temperature

1/2 cup granulated sugar

1/3 cup extra-virgin olive oil

1/2 cup whole milk, at room temperature

Zest of 2 lemons

1 tsp fennel seeds

1 tbsp fresh lemon juice

How to Make this

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1. Preheat your oven to 350°F and grease a tube pan really well.

2. In a medium bowl, sift together 1 1/2 cups all-purpose flour, 2 tsp baking powder and 1/4 tsp salt.

3. In a larger bowl, beat 3 large eggs with 1/2 cup granulated sugar until the mixture looks light and frothy.

4. Slowly pour in 1/3 cup extra-virgin olive oil and 1/2 cup whole milk, stirring gently as you mix.

5. Stir in the zest of 2 lemons along with 1 tsp fennel seeds and 1 tbsp fresh lemon juice.

6. Gradually fold the dry ingredients into the wet mixture, taking care not to overmix.

7. Pour the batter into your prepared pan and smooth out the top with a spatula.

8. Bake in your preheated oven for about 30 to 35 minutes until a toothpick inserted into the center comes out clean.

9. Remove the cake from the oven and let it cool in the pan for 10 minutes.

10. Transfer the cake to a cooling rack, let it cool completely and enjoy it with a nice cup of espresso.

Equipment Needed

1. Oven
2. Tube pan (that you need to grease really well)
3. Medium mixing bowl (for sifting dry ingredients)
4. Large mixing bowl (for beating eggs and mixing the wet stuff)
5. Sifter (to combine the flour, baking powder, and salt)
6. Whisk or electric mixer (for beating the eggs and sugar until frothy)
7. Spatula (to gently fold the dry ingredients in and smooth the top of the batter)
8. Cooling rack (for transferring the cake to cool completely)
9. Measuring cups and spoons (for all the ingredients)

FAQ

Q: Can I use a different type of milk? A: Yes i suppose you can use 2% or even skim milk if you dont have whole milk, but whole milk makes the cake richer.

Q: How do I know when the cake is done? A: Just stick a toothpick in the center and if it comes out mostly clean then your cake is ready. Dont worry if a few moist crumbs remain.

Q: Can I make this cake ahead of time? A: Yup, you can bake it a day before and store it in an airtight container at room temp for about a day, or even pop it in the fridge if you need it to last longer.

Q: Can I replace lemon zest with another citrus zest? A: Sure, you can substitute with orange zest but that changes the flavor, so if you want to stick to the Italian citrus vibe its better to use lemon.

Q: What pan should I use for this cake? A: Ideally use a bundt pan or a deep round cake pan, just make sure you grease it well cause the olive oil makes it a bit more delicate.

Giada’s Italian Citrus Cake (Ciambella) Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can mix pastry flour with a bit of whole wheat or just use cake flour for a lighter texture.
Out of baking powder? You can create your own by combining 1/4 tsp baking soda with 1/2 tsp cream of tartar.
If whole milk isn’t available, try any nut milk like almond milk; it works almost the same.
No extra-virgin olive oil? You can swap in a light olive oil or even a mild vegetable oil, though it might change the flavor a liitle bit.
If you can’t find fennel seeds, caraway seeds can be a neat alternative that still gives some of that aromatic spice.

Pro Tips

1) Make sure all your wet ingredients, like the eggs and milk, are really at room temperature before starting; it helps them mix in better and makes the batter smoother.

2) When you add the olive oil and milk to the egg and sugar mix, add them slowly. This keeps the mixture from separating and keeps your cake nice and even.

3) Fold in the dry ingredients gently using a spatula. You don’t want to overmix the batter or else your cake might turn out dense and tough.

4) Grease your tube pan really well, and if your cake seems to stick after cooling, try running a knife around the edges before you flip it out.

Giada's Italian Citrus Cake (Ciambella) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

180

kcal

Equipment: 1. Oven
2. Tube pan (that you need to grease really well)
3. Medium mixing bowl (for sifting dry ingredients)
4. Large mixing bowl (for beating eggs and mixing the wet stuff)
5. Sifter (to combine the flour, baking powder, and salt)
6. Whisk or electric mixer (for beating the eggs and sugar until frothy)
7. Spatula (to gently fold the dry ingredients in and smooth the top of the batter)
8. Cooling rack (for transferring the cake to cool completely)
9. Measuring cups and spoons (for all the ingredients)

Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 large eggs, at room temperature
1/2 cup granulated sugar
1/3 cup extra-virgin olive oil
1/2 cup whole milk, at room temperature
Zest of 2 lemons
1 tsp fennel seeds
1 tbsp fresh lemon juice

Directions

Preheat your oven to 350°F and grease a tube pan really well.
In a medium bowl, sift together 1 1/2 cups all-purpose flour, 2 tsp baking powder and 1/4 tsp salt.
In a larger bowl, beat 3 large eggs with 1/2 cup granulated sugar until the mixture looks light and frothy.
Slowly pour in 1/3 cup extra-virgin olive oil and 1/2 cup whole milk, stirring gently as you mix.
Stir in the zest of 2 lemons along with 1 tsp fennel seeds and 1 tbsp fresh lemon juice.
Gradually fold the dry ingredients into the wet mixture, taking care not to overmix.
Pour the batter into your prepared pan and smooth out the top with a spatula.
Bake in your preheated oven for about 30 to 35 minutes until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a cooling rack, let it cool completely and enjoy it with a nice cup of espresso.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.