Author Notes: Adapted from my mom's recipe for the classic Italian breakfast/snack/dessert cake. Every region in Italy has its favorite way of making ciambella. Some are shaped like giant donuts; some are dense; some are like cookies. This cake version hails from San Marino, where my mom and dad are from. It's perfect for dunking into cafelatte or white wine. It always made an appearance at every family gathering. It's probably the first cake I ever ate as a baby. And it was most likely dunked in white wine. - mrslarkin
Makes one 9" x 13" pan, or two 8 1/2" pans
- 1/2 cup vegetable shortening, room temperature, plus extra for greasing the pan(s)
- 1 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- grated zest of one large lemon
- 3 cups all-purpose unbleached flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 cup milk
- sprinkles (optional)
- Preheat oven to 350 degrees F. Set an oven rack to the one above the middle.
- Grease and flour a 9 x 13 inch baking pan, or two 8 1/2 inch round cake pans. Cream shortening, sugar, vanilla and lemon zest. Beat in eggs, one at a time. Continue beating until mixture is lighter in color and fluffy, about 5 minutes.
- Whisk together the flour, baking powder and salt.
- With mixer on low speed, mix in half of the milk. Mix in ¾ of the flour mixture. Mix in the rest of the milk. Mix in the last of the flour.
- Gently spread batter into pan(s). Add some festive sprinkles, or not.
- Bake for about 35 minutes for the oblong pan, about 30 minutes for the round pans, and until nicely golden and a skewer comes out clean. Remove from oven and let cool completely.
- This recipe was entered in the contest for Your Best Cheap Feast