Ciambellone

Method

1. 1 Beat the eggs with the sugar for 8 minutes until the mixture is pale in color and has tripled in thickness.
2. 2 Pour the cooking oil in a small stream while still whisking; the oil, instead of butter, helps the cake stay soft for many days.
3. 3 Add milk, lemon zest, and lemon juice, then mix well.
4. 4 Sift the flour with the baking powder in three stages and mix in one direction to avoid collapsing the egg mixture.
5. 5 Pour the batter into the greased mold, filling it only two-thirds full; the cake will rise quite high.
6. 6 Bake at 175 degrees for 40 minutes, then let cool in the mold for 10 minutes and sift with powdered sugar.

With an appliance

• Air fryer 50 min

  Replace step 6: spray the mold with oil, run the steam oven at 190 degrees for 26 minutes, and rotate the mold at minute 13; lemon cake bakes faster, so if the mold is large, divide the batter into two smaller molds.