Ciambellone

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
Zest of 1 lemon
1/2 cup neutral-flavored oil
3 large eggs
1 cup whole-milk ricotta cheese
1/2 teaspoon vanilla extract

Glaze (optional)

1 cup powdered sugar
2-3 tablespoons lemon juice

Indicates item can be purchased at Tenuta’s.

Directions:

Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Whisk dry ingredients: Combine flour, baking powder, and salt in a medium bowl.
Cream sugar, zest, and oil: In a large bowl, combine the sugar and lemon zest with your fingers until fragrant. Add oil and whisk until incorporated.
Beat eggs and ricotta: Whisk in the eggs one at a time. Add the ricotta and vanilla extract and beat until smooth and creamy.
Combine batter: Slowly add the dry ingredients to the wet, mixing until just combined.
Bake: Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean.
Cool and glaze (optional): Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool fully. Prepare the glaze (if using) and drizzle over the cooled cake.
Tips: Ricotta quality: Use fresh, whole-milk ricotta for the best flavor and texture. If your ricotta is very wet, you might strain it for a little while to drain excess liquid.
Flavor boost: Add a tablespoon of orange liqueur or a pinch of ground cinnamon for extra flavor dimension.

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