Lemon Ciambella

This is a classic, Italian favorite eaten for breakfast or as a snack in many different regions of Italy. It is a sweet, ring shape cake (bundt) with emphasis on its fresh Lemon flavor and contrasting fennel flavor, which gives it a lot of complexity. Eat it in the morning or any time of day you prefer!







Recipe


Ingredients

3 eggs
1 1/4 cup sugar
3/4 cup olive oil or vegetable oil
1 cup whole milk
2 tsp. freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
1 tsp. pure vanilla extract
3 cups flour
1 tbs. baking powder
1/2 tsp. kosher salt
2 tsp ground anise or fennel seed
Powdered sugar


Instructions

1. In a medium bowl, use a mixer to beat together eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add olive oil, milk, lemon zest, lemon juice, and vanilla extract to the bowl and beat on medium speed. 

2. Add the flour, baking powder, salt, and fennel seed to the liquid ingredients and beat on low speed until just combined.

3. Pour batter into the prepared pan and bake for 50 minutes at 350 degrees F. Cool and dust with powdered sugar.


Check out this Zakarian by Dash 13 Inch, Nonstick, Cast Iron frying pan.

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