Lemon and Ricotta Bundt Cake (Ciambellone al Limone con Ricotta)
Ciambellone—or ciambellotto, as it was known among the Italians in northeastern Pennsylvania where I grew up—is a simple Italian-style Bundt cake, usually baked in a round, ring-shaped (Bundt) pan, hence the name. (“Ciambellone” translates to “big ring” or, more loosely, “big donut.”) There are probably as many versions of ciambellone/ciambellotto/ciambella cakes in Italy as there are versions of Bundt cakes in America. My version began with my Aunt Dina’s lemon- and anise-scented ciambellotto, and after some tinkering over the years, it has gradually evolved into this version, with olive oil, ricotta, and extra lemon. The combination of olive oil and ricotta makes for a tender, moist cake with a delicate, slightly coarse crumb that keeps well for days. It’s the kind of everyday cake that Italian aunts and grandmothers keep on the kitchen counter to feed (un)expected visitors, and the kind of everyday cake that beckons to you from beneath a transparent cake dome to cut off a “sliver” for yourself each time you pass by the kitchen.
This lemon and ricotta Bundt cake is the equivalent of sunshine on a plate, a simple, surefire way to brighten anyone’s day, or any special occasion. (Indeed, I have made this cake for many occasions over the years—Easter, Mother’s Day, Father’s Day, baby and bridal showers, holiday brunches—and it’s always a crowd-pleaser, disappearing quickly.) Although citrus fruits are at their peak during the winter months, a welcome respite from gloomy, gray days, I tend to crave light and bright lemon desserts like this one more often in the springtime. This lemon cake is equally at home brightening up a cold winter afternoon with a mug of hot tea, or echoing the brightness of a sunny spring day, made even more vibrant when served with in-season berries.
Endlessly versatile, this not-too-sweet cake can be enjoyed not only in any season, but also at any time of day: Serve it for dessert, as an afternoon snack, or even for breakfast as they do in Italy (with an espresso or cappuccino, of course). Keep it simple and no-frills and serve it plain or with a dusting of confectioners’ sugar, or dress it up with dollops of homemade whipped cream, fresh fruit, or a berry compote. You can even gild the lily and propel the cake firmly into the special-occasion dessert category by making a simple lemon glaze with confectioners’ sugar and lemon juice to drizzle over the top of the cake, but it certainly doesn’t need it. (And although my Aunt Dina would probably have frowned upon this extra step, I doubt her sweet tooth would have kept her from turning down a glazed slice.)
VEGETARIAN
This lemon and ricotta Bundt cake is the equivalent of sunshine on a plate, a simple, surefire way to brighten anyone’s day, or any special occasion. (Indeed, I have made this cake for many occasions over the years—Easter, Mother’s Day, Father’s Day, baby and bridal showers, holiday brunches—and it’s always a crowd-pleaser, disappearing quickly.) Although citrus fruits are at their peak during the winter months, a welcome respite from gloomy, gray days, I tend to crave light and bright lemon desserts like this one more often in the springtime. This lemon cake is equally at home brightening up a cold winter afternoon with a mug of hot tea, or echoing the brightness of a sunny spring day, made even more vibrant when served with in-season berries.
Endlessly versatile, this not-too-sweet cake can be enjoyed not only in any season, but also at any time of day: Serve it for dessert, as an afternoon snack, or even for breakfast as they do in Italy (with an espresso or cappuccino, of course). Keep it simple and no-frills and serve it plain or with a dusting of confectioners’ sugar, or dress it up with dollops of homemade whipped cream, fresh fruit, or a berry compote. You can even gild the lily and propel the cake firmly into the special-occasion dessert category by making a simple lemon glaze with confectioners’ sugar and lemon juice to drizzle over the top of the cake, but it certainly doesn’t need it. (And although my Aunt Dina would probably have frowned upon this extra step, I doubt her sweet tooth would have kept her from turning down a glazed slice.)
VEGETARIAN
Author: Wholesome Family Kitchen
Serves: 12 to 16, depending on how large you cut the slices
Ingredients
- • Nonstick cooking spray for coating Bundt pan
- • 3 cups all-purpose flour
- • 4 teaspoons baking powder
- • Scant ¾ teaspoon kosher salt
- • 1½ cups natural cane sugar
- • 2 tablespoons finely grated lemon zest (from about 2 large lemons)
- • 1 cup mild-flavored extra-virgin olive oil *
- • 1 tablespoon vanilla extract
- • 1 (16-oz.) container whole-milk ricotta cheese (about 1¾ cups)
- • 4 large eggs, room temperature
- • Confectioners’ sugar, for dusting on top of finished cake
Instructions
- Preheat oven to 350 degrees F. Spray the interior of a 12-cup Bundt pan generously with nonstick spray, making sure to get into all the crevices.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, vigorously whisk together the sugar and lemon zest until the sugar is moist and fragrant. (Alternatively, you can rub the lemon zest into the sugar using your fingertips, which will help break down the zest and release more of the lemon oil.) Add the olive oil and vanilla and whisk to combine. Add the ricotta and eggs; whisk until well combined.
- Add the flour mixture to the wet ingredients and stir with a rubber spatula until all of the flour is incorporated. (I sometimes continue using a whisk here to more easily mix the flour into the thick batter; just be sure not to overbeat the mixture or you might end up with a less-tender cake.)
- Scrape the batter into the prepared Bundt pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake, rotating the pan halfway through baking time, until a tester inserted in the center just comes out clean, about 40 to 50 minutes. (Baking times will vary depending on the size and depth of your pan; also, pans with a darker interior can bake the cake more quickly. To be safe, I usually start checking mine around the 30-minute mark.)
- Let the cake cool in the pan for 15 minutes, then carefully turn out the cake onto a wire rack and let cool completely. Just before serving, dust cake with confectioners’ sugar. The cake can be kept, covered, at room temperature, for 2 to 3 days. (I keep mine on a cake plate covered with a plastic cake dome for a day or 2, then if there are still any leftover slices beyond day 2, I store them in an airtight container at room temperature to keep them from drying out too much... but, truth be told, it’s rare we have any leftovers beyond day 2.)
Notes
* I use olive oil in a lot of my baked goods because I really like the depth of flavor it brings, and it’s good for you too! (My favorite olive oil to use for baking is California Olive Ranch Mild Blend Extra-Virgin Olive Oil, as it’s relatively mild-tasting with a subtle buttery flavor.) You can certainly use canola oil or another neutral-flavored oil instead of olive oil in this recipe, if you prefer.
Recipe by Wholesome Family Kitchen at https://www.wholesomefamilykitchen.com/recipe-lemon-ricotta-bundt-cake-ciambellone/