Ciambella cakes or donuts, as they translate from Italian to English have become a go-to for me. They are super easy to make and everyone loves them. To make this Lemon Ciambella, I used a homemade Lemon Curd. If making Lemon Curd sounds intimidating, I promise, it is really easy. The hardest part is waiting for the curd to set, and then for the Ciambella to cool down.
This Lemon Ciambella is nice, too because it’s not loaded with a ton of frosting and fillings, just a little bit of powdered sugar over the top when you’re ready to serve it. If you need a last-minute dessert, a store-bought lemon curd works just fine.
How To Make Lemon Ciambella
This recipe was originally in Italian, so the ingredients are measured metric. You will need a digital scale for weighing out ingredients.
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Gather Tools & Equipment
- bundt or fluted pan
- stand mixer
- non-stick baking spray
- silicone spatula
- digital scale
- citrus zester
- measuring cups
- measuring spoons
- liquid measuring cups
Gather Ingredients
- 300 grams 00 flour
- 3 eggs
- 180 grams sugar
- 180 grams butter
- 150 grams whole milk
- 10 grams baking powder
- 2 lemons, zested
- 200 grams homemade lemon curd (ingredients and recipe below)
- powdered sugar, for serving
Make Lemon Curd
This homemade Lemon Curd is so incredibly delicious you’ll find yourself sneaking spoonfuls right out of the fridge! Be sure to save the egg whites for other recipes. This Lemon Curd needs to sit in the fridge overnight to completely firm up, so plan accordingly.
Make Ciambella
Preheat oven to 350 degrees. Prepare a bundt or fluted pan by spraying it well with Pam or a similar non-stick baking spray.
In the bowl of a stand mixer, on medium speed, cream butter, sugar and lemon zest until light and fluffy – about 5 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flour and baking powder and add in three parts, alternating with the milk, beating well after each addition.
Pour batter into prepared pan and dallop Lemon Curd across the top. Use a silicone spatula to smooth Lemon Curd across the top.
Bake for 40-45 minutes.
Let Ciambella cool completely in pan.
Place a plate over the top of baking pan, and invert Ciambella, giving a gentle shake to remove. Top with a generous sprinkle of powdered sugar.
Lemon Ciambella
Lemon Curd Donut Cake or Limone Ciambella
- Bundt Pan
- Stand Mixer
- Non-Stick Cooking Spray
- Silicone Spatula
- Digital Scale
- Citrus Zester
- Measuring Spoons
- Measuring Cups
- Liquid Measuring Cup
Ciambella
- 300 grams 00 flour
- 3 eggs (room temperature)
- 180 grams sugar
- 180 grams butter (room temperature)
- 150 grams whole milk
- 10 grams baking powder
- 2 lemons, zested
- 200 grams lemon curd
Lemon Curd
- 12 egg yolks (room temperature)
- 3 tbsp lemon zest
- 1 cup fresh lemon juice
- 1 1/2 cup sugar
- 1 cup room temperature butter (cut into small pieces)
Lemon Curd
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In a medium sized saucepan, whisk the first four ingredients until thoroughly combined.
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Using a wooden spoon, stir constantly over medium heat. Cook about 20 minutes until thick and bubbly.
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Remove from heat and add the butter, one piece at a time, stirring to incorporate.
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Place in fridge overnight until firm.
Ciambella
-
Preheat oven to 350 degrees. Prepare a bundt or fluted pan by spraying it well with Pam or a similar non-stick baking spray.
-
In the bowl of a stand mixer, on medium speed, cream butter, sugar and lemon zest until light and fluffy – about 5 minutes.
-
Add the eggs one at a time, beating well after each addition.
-
Combine the flour and baking powder and add in three parts, alternating with the milk, beating well after each addition.
-
Pour batter into prepared pan and dallop Lemon Curd across the top. Use a silicone spatula to smooth Lemon Curd across the top.
-
Bake for 40-45 minutes.
Let Ciambella cool completely in pan.
-
Place a plate over the top of baking pan, and invert Ciambella, giving a gentle shake to remove. Top with a generous sprinkle of powdered sugar.
