INGREDENT
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) milk
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but traditional)
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Whisk the eggs and sugar together in a large bowl until light and fluffy.
- Add in the oil, milk, vanilla extract, and lemon zest. Mix until fully combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until smooth and lump-free.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Tip: This soft, moist, and fragrant cake is known in Italy as “Ciambella” – it’s perfect with coffee or tea, and even better the next day!
Would you like a variation with fruit or cream filling?