Ciambella

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 10 minutes

Ingredients

3 eggs (at room temperature)

1 ¼ cup sugar

3/4 cup olive oil or vegetable oil

1 cup whole milk

2 teaspoons freshly grated lemon zest (from 2 lemons)

1/3 cup freshly squeezed lemon juice (from 1 large lemon)

1 teaspoon pure vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

2 teaspoons ground anise or fennel seed

Powdered sugar (to garnish)

Directions

Preheat the oven to 350 degrees F. Position a rack one above the center position. Spray the inside of a 9 or 10 inch bundt pan with nonstick cooking spray and set aside.

In a medium bowl, use a band mixer to beat together the eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add the olive oil, milk, lemon zest, lemon juice and vanilla extract to the bowl and beat again on medium speed until smooth and combined. Add the flour, baking powder, salt and fennel seed to the liquid ingredients and beat on low speed until just combined. Pour the batter into the prepared pan and bake for approximately 50 minutes or until a toothpick inserted in the center comes out without and crumbs. Cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and cool completely. Dust with powdered sugar and serve.

Nutrition

• Serving Size: 10
• Calories: 414