Preheat the oven to 340°F (170°C). Grease a bundt pan or tube pan very thoroughly. For the most reliable release, make the 'cake goop'. Mix the melted butter with flour to make a loose paste, then spread it generously over the inside of the pan, making sure to get into every ridge and corner. Dust the pan with extra flour, rotate it so the flour coats the whole surface, then shake out the excess.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Place the sugar in the mixer bowl. Grate the lemon zest directly over the sugar, then rub it in with your fingers.

Add the softened butter and vanilla extract to the sugar. Beat on medium-high speed for at least 3 minutes, until the mixture is pale, light, and fluffy.

Add the eggs one at a time, mixing just until each egg is incorporated before adding the next.

Add about half of the dry ingredients and half of the milk. Mix on low speed until mostly incorporated. Add the remaining dry ingredients and remaining milk, then mix again just until a thick, smooth batter forms.

Spoon the batter into the prepared pan in batches. Smooth it down as you go to avoid large air pockets.

Bake for about 1 hour 10 minutes, or until a toothpick inserted into the centre comes out clean.

Let the cake rest in the pan for 5 minutes only. Place a wire rack or baking tray over the pan, then carefully flip the cake over using oven gloves.

Let the ciambellone cool for at least 20 minutes before slicing.