Lemon & Ricotta Ciambellone w/ Lemon glaze

Colazione (breakfast《-read post) is one of my favorite meals of the day.  Why? Because i dolci (sweets) are one of my indulgences, and what better way to wake up, then with a beautiful ciambellone (bundt cake—literally, large donut) sitting on your breakfast table waiting for you to partake?  I am golosa (gluttonous) and one piece is never enough for me.  This cake will feed up to 14 people…..or 6 Kristin Petrucci’s!

If you are not Italian, serve this for Sunday brunch or dessert 🙂

Don’t forget to use our Ricotta recipe and Lemon Glaze recipe to top off the ciambellone!

Ciambellone pronounced: (cham-bell-own-eh)

Serves 12-16

Prep Time: 15

Cooking Time: 35-40 min


1 cup Extra Virgin Olive Oil plus extra for greasing pan

1 cup homemade ricotta (recipe on my blog)

4 large eggs

2-4 Tablespoons freshly squeezed lemon juice

Grated lemon zest from 2 organic lemons

2 ¼ cup all-purpose flour plus extra for dusting pan

¾ cup sugar

2 teaspoons baking powder

¼ teaspoon salt


Preheat oven to 350˚F

Prepare a 9 inch Bundt pan or 9 x 5 x 3 inch bread loaf by generously greasing it then dusting it with flour.

  1. In Stand mixer or with hand mixer or large bowl mix wet ingredients starting with olive oil and ricotta. Slowly beat in one egg at a time.  Add Lemon juice and lemon zest and beat on Medium-high speed for 30 seconds or until fully incorporated.
  2. In a separate bowl mix together dry ingredients.
  3. Mix wet ingredients into the dry ingredients and beat or whisk until the mixture is fully mixed well. You will have a fairly thick batter.
  4. Pour batter into prepared Bundt pan or loaf pan and bake. Bundt pan 30-40 minutes, loaf pan 40-50 minutes.  Be aware that batter should not be higher than 2/3 of the pan.  The Cake will raise while cooking.  Cook until the cake is a dark golden brown and a toothpick or thin knife comes out clean.
  5. Cool slightly before turning over onto serving plate.
  6. Prepare lemon glaze.  Poor over ciambellone. 6Z5A6291
  7. Serve at room temperature.




Pictures were taken at Alpine Food Storage.

Photo credit: Hannah Grimmet Photography

Recipe adapted from Rachel Roddy’s recipe in “My Kitchen in Rome”

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