ricotta and lemon ciambellone

Ricotta and Lemon Ciambellone

  • Author: Flavia Scalzitti


Adapted from My Kitchen in Rome: Recipes and Notes on Italian Cooking by Rachel Roddy


  • 2 cups all-purpose flour, plus more for dusting the bundt pan
  • 2 teaspoons baking powder
  • ¾ cups granulated sugar
  • Pinch of salt (about 1/8 teaspoon)
  • 1 cup ricotta
  • 1 cup extra-virgin olive oil
  • 4 large eggs
  • Grated zest of 2 small, organic lemons (or 1 large lemon)


  1. Preheat the oven to 350°. Grease a 9-inch diameter bundt pan (or a standard loaf pan) with some olive oil and flour it lightly, tapping out the excess.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
  3. In another bowl, whisk together the ricotta and olive oil until smooth. Add in the eggs one at a time, whisking after each addition until they are fully incorporated and the batter is smooth. Pour the ricotta mixture into the flour mixture and whisk until the ingredients are combined and the batter is thick and smooth. Fold in the lemon zest using a rubber spatula.
  4. Pour the batter into the prepared pan and smooth the top with the spatula. Bake for 30-40 minutes, or until the cake is golden and a cake tester comes out clean. Cool the cake completely in the pan before inverting it out onto a platter.
  5. Storage: Store the cake on a platter at room temperature covered lightly with plastic wrap (when it’s not being nibbled on).