CLASSIC RING CAKE Soft and Tall, a breakfast or snack cake, grandma’s ring cake very soft and delicious, lemon-scented, made with oil and without butter.
My daughter said to me today: “Mom, I want something really good for breakfast, but really soft!” And I had no doubts: I prepared the classic tall and very soft ring cake, the one that smells of lemon as soon as you open the oven and that stays soft for days. The classic homemade breakfast cake, simple, wholesome and perfect for the whole family.
This soft ring cake without butter is the classic grandma’s recipe revisited with oil, lighter but still incredibly soft. It’s the perfect cake if you’re looking for a tall and soft ring cake that won’t deflate, that rises well and stays moist inside. Ideal for breakfast, perfect for an afternoon snack, great to take to school or the office.
It’s a classic lemon-scented ring cake that wins everyone over at the first bite. The texture is soft, compact but not heavy, perfect for dipping in milk or coffee.
Follow me in the kitchen today — there’s the classic tall and soft ring cake.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 1/4 cups all-purpose flour (the one you usually use)
- 1 packet baking powder (≈ 4 tsp)
- 1 pinch salt
Steps
Beat eggs and sugar with electric beaters until you get a light, fluffy and airy mixture.
Slowly add the oil while continuing to beat, then the milk. Sift the flour and baking powder. Fold them in little by little using a spatula from bottom to top.
Add the salt and grated lemon zest. Butter and flour carefully an 8 2/3-inch pan and pour in the batter, leveling slightly.
Bake in a conventional oven, preheated to 338°F for 45–50 minutes, do not open the oven before 30 minutes. Do the toothpick test in the center.
When cold, dust with powdered sugar.
Bon appétit
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CLASSIC RING CAKE: SOFT and Tall
Tips to make it really tall:
All ingredients at room temperature.
Don’t overwork the batter after adding the flour.
If you want an even taller result: bake at 329°F for the first 20 minutes, then increase to 347°F.
Let rest 15 minutes before unmolding.
If you want a perfect tall and soft ring cake, here are the tips that really make a difference:
– Use room temperature eggs; they help trap air and make the batter softer.
– Beat the eggs well with the sugar: this is the real secret to a tall ring cake.
– Don’t open the oven in the first 25 minutes of baking.
– Always sift the flour with the baking powder to avoid lumps.
– Use a ring pan that isn’t too large so the batter rises in height.
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FAQ CLASSIC RING CAKE soft and tall
How to make a classic tall and soft ring cake?
The secret is to beat the eggs well with the sugar and not to overwork the batter after adding the flour.
Why does the ring cake sink after baking?
This can happen if you open the oven too early or if the batter wasn’t beaten enough.
How to store the soft ring cake?
Store it under a glass dome or in an airtight container to keep it soft for several days.
Can I flavor it differently?
Yes, you can replace the lemon with orange, vanilla or add chocolate chips for a more indulgent variation.
