13-spoon Ciambellone, the lemon essence cake
Let's take a look at this super easy recipe with just 13 tablespoons. Lemon essence bundt cake in no time.
Quick and easy, this soft, citrus-scented donut is the perfect breakfast or snack for adults and children alike. Simple, wholesome ingredients will make your relaxing moments even more enjoyable.
Ingredients
- 13 tablespoons of flour
- 13 tablespoons of sugar
- 13 tablespoons of milk
- 3 eggs
- 1 lemon (grated peel)
- 1 sachet of vanilla
- baking powder 1 sachet
- butter to taste
- seed oil (10 tablespoons)
- powdered sugar to taste
13-spoon Ciambellone, the lemon essence cake. Instructions
In a large bowl, whisk together the eggs and sugar, then add the grated lemon zest and vanilla. Beat well until smooth, being careful not to form lumps.
Sift the flour and gradually add it to the egg mixture. Add the seed oil and mix it into the mixture. Do the same with the milk. Finally, add the baking powder and mix well until combined.
Grease and flour a bundt cake pan. Pour the batter into it and bake in a preheated oven at 180°C (350°F) for about 50 minutes. Once the cake is ready, remove it from the oven and let it cool. Then, remove it from the pan and dust it with powdered sugar. Delicious and fluffy!
