Ciambella

Method

Cream together the softened butter and caster sugar until pale and fluffy, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the lemon zest and vanilla extract, then alternate adding the flour mixed with baking powder and salt with the milk, starting and ending with the dry ingredients. Pour the batter into a well-buttered ciambella ring mould or bundt tin, smoothing the top level. Bake in a preheated 175°C oven for approximately 35-40 minutes until a skewer inserted comes out clean and the cake is golden brown. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Once cooled, dust generously with icing sugar.