Cream the butter and sugar together until light and fluffy.
Add the beaten eggs, one at a time, and the salt, continuing to beat the mixture.
Sift the flour with the baking powder and add it to the mixture, alternating with the milk, and continue mixing.
Beat the mixture for a few minutes until it becomes light and fluffy.
Butter and flour the bundt pan thoroughly, then pour in the batter. Don’t shake the pan—if you really want to level it out, I recommend using a spatula!
Bake at 180° for about 30 minutes. Always do the toothpick test before removing the cake from the oven.
Ciambellone… what could be better for breakfast?
By now, my passion for breakfast cakes is more than obvious, and this one is among my favorites—I make it very often.
It’s easy, quick, and absolutely delicious, to say the least!
The only downside is that it ends too soon!