Ciambella al Limone e Ricotta (Lemon Ricotta Ring Cake)

Ciambella al Limone e Ricotta (Lemon Ricotta Ring Cake) ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 cup whole milk ricotta cheese
• 3 large eggs
• 2 tbsp lemon zest
• 0.25 cup lemon juice
• 0.5 cup extra virgin olive oil
• 2 tsp baking powder
• 1 tsp vanilla extract
• 0.5 tsp salt
• 1 cup powdered sugar
• 2-3 tbsp lemon juice

How to make Ciambella al Limone e Ricotta (Lemon Ricotta Ring Cake)

1. Preheat your oven to 350°F (175°C). Grease a 10-cup bundt or ring cake pan thoroughly with butter or cooking spray, then dust it with a light coating of flour, tapping out any excess. This ensures the cake releases cleanly.
2. In a large bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
3. In a separate large bowl, combine the 1 cup whole milk ricotta cheese, 1.5 cups granulated sugar, 1/2 cup extra virgin olive oil, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract. Whisk until well combined and smooth.
4. Add the 3 large eggs one at a time to the wet mixture, beating well after each addition until fully incorporated. Stir in the 1/4 cup lemon juice.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can result in a tough cake.
6. Pour the cake batter evenly into the prepared bundt or ring pan. Gently tap the pan on the counter a few times to release any air bubbles.
7. Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. This cooling period helps the cake firm up before inversion.
9. After 15 minutes, carefully invert the cake onto the wire rack to cool completely. Cooling completely prevents the glaze from melting off.
10. While the cake cools, prepare the glaze: in a small bowl, whisk together the 1 cup powdered sugar and 2-3 tablespoons lemon juice until smooth. Add more lemon juice a teaspoon at a time if the glaze is too thick, or a bit more powdered sugar if it's too thin.
11. Once the cake is completely cool, drizzle the lemon glaze generously over the top of the Ciambella. Allow the glaze to set for a few minutes before slicing and serving.

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