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Preheat oven to 350 degrees and position your oven rack in the middle of the oven. Grease a standard bundt cake pan or ring-shaped pan with nonstick cooking spray or shortening; set aside.
Separate the eggs yolks and egg whites into two large bowls. Use a handheld mixer to beat the egg whites until stiff peaks form; set aside.
In the bowl with the egg yolks, add in the granulated sugar and lemon zest. Mix until well combined; about two minutes. Add in the milk, oil, vanilla, baking powder, and salt and mix until combined. Next, mix in the flour, working in three batches, until the flour is just incorporated into the batter.
Use a rubber spatula to fold the egg whites into the the batter. Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the cake comes out clean.
Allow the cake to cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. Once the ciambella has cooled, dust the top with powdered sugar and serve.