With “ciambella” meaning ring or doughnut, this simple Easter cake is ring-shaped and flavored with lemon or orange zest. Decorated with colorful sprinkles, this one is sure to catch your eye.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Italian
Servings 8


  • 1 9" bundt pan


For the Cake

  • 31/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 1 cup extra virgin olive oil
  • 1 cup milk
  • 5 large eggs
  • 1 tsp vanilla
  • 2 Zest of medium lemons
  • 3 tbsp lemon juice

For the Glaze

  • 2 cups powdered sugar
  • 2-3 tbsp milk or lemon juice
  • 1 tsp vanilla
  • Rainbow nonpareils


  • Place a baking rack in the center of the oven, and preheat the oven to 350 degrees.
  • Sift the flour, baking powder and salt together into a bowl
  • In a separate large mixing bowl or in the bowl of your stand mixer, add the olive oil, sugar, vanilla, milk, lemon zest and lemon juice.
  • Using a hand mixer or a stand mixer, begin to whisk the bowl of liquid ingredients together thoroughly at low to medium speed until the sugar begins to dissolve.
  • At this point, add the eggs, one at a time, into the bowl with the liquid ingredients and continue to whisk the mixture until you have a light creamy liquid
  • Once the eggs have been whisked into the mixture, add 1/3 of the flour mix to the mixing bowl and continue whisking until the flour is fully incorporated into the batter.
  • Repeat this step with the other 2/3 of the flour mix.
  • Whisk the batter together well so that it is uniform in color and texture.
  • If necessary, prepare your bundt pan for baking by spraying it with nonstick cooking spray or coating it with butter and flour
  • Pour the cake batter into the prepared bundt pan and ensure the mixture is evenly distributed throughout the pan.
  • Placethe pan on the center rack in the oven and bake for 50 minutes to 1 hour oruntil the sides are golden brown and a toothpick inserted into the center ofthe cake comes out clean
  • When the cake has finished baking, remove it from the ovenand let it cool for at least 2 hours before glazing.
  • Once the cake has cooled well, turn it out of the bundt panonto a serving platter or cake stand.
  • Gently pour the icing over the top of the cake and sprinkle the rainbow nonpareils over the icing as desired.
  • You can wait 45 minutes to an hour until the glazing develops a hard shell over the cake to serve or you can serve immediately at room temperature.

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