
Italian Lemon Bundt Cake/Ciambellone
Ingredients (10)
- 2 cups + 1 tablespoon cake flour (300 grams)
- 1 pinch salt
- 2 teaspoons baking powder
- zest of 1 lemon
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup + 1 tablespoon granulated sugar (210 grams)
- 1 teaspoon vanilla
- 3/4 cup + 1 tablespoon vegetable oil (I used sunflower) (165 grams)
- 1/2 cup milk (I used whole milk) (room temperature) (100 grams)
Directions
Learn how to make this recipe at An Italian in my Kitchen