Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Ciambella (Northern Italian lemon cake, using milk, butter and Pane degli Angeli; flavored with lemon zest)
Originated from: Northern Italy
Occasion: Any time & special times
Contributed by: Anna-Maria Benvenuto

Printer Friendly Version


For cake batter
400 grams (about 15 1/2 ounces) flour
150 grams (about about 5 1/4 ounces) butter (melted)
250 grams (about about 8 3/4 ounces) sugar
1 glass (6 ounces) of milk
Finely grated zest of 1 lemon
3 eggs
pinch of salt
1 envelop of Pane degli Angeli (1 bustina di lievito vanigliato)

For dusting
Vanilla-flavored icing sugar


Mix all the ingredients except for the envelop of "Pane degli Angeli."

When all the ingredients are well-mixed add the envelop of "Pane degli Angeli."

Place the batter in a well-greased round cake pan.

Bake until ready (about 40 minutes).


Before serving dust with vanilla-flavored icing sugar.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

Back to main list