Ciambellone (Italian Tea Cake)

Ingredients

• 1.5 cup Granulated sugar (300 grams)
• 2 tbsp Lemon zest (from about 2 large lemons)
• 1 tbsp Orange zest (from about 1 large orange)
• 0.5 cup Mascarpone cheese (115 grams, room temperature)
• 0.5 cup Plain whole-milk yogurt (120 grams)
• 1 cup Neutral oil (235 ml; such as grapeseed, safflower, or sunflower oil, plus 2 extra tablespoons)
• 4 Large eggs (room temperature)
• 1 tsp Vanilla extract
• 2.66 cup All-purpose flour (335 grams)
• 2 tsp Baking powder
• 1 tsp Fine sea salt
• 1 cup Confectioners' sugar (120 grams, for glaze)
• 2 tbsp Lemon juice (for glaze)
• 1 tsp Light corn syrup (optional, for glaze shine)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan or tube pan with oil or butter, then dust it with granulated sugar, tapping out the excess.

2. 2

   In a large bowl, combine the 1.5 cups granulated sugar with the lemon and orange zests. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.

3. 3

   Add the mascarpone and yogurt to the sugar mixture. Whisk until smooth.

4. 4

   Gradually whisk in the 1 cup plus 2 tablespoons of oil until fully incorporated.

5. 5

   Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

6. 6

   In a separate medium bowl, whisk together the flour, baking powder, and sea salt.

7. 7

   Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix; a few small lumps are okay.

8. 8

   Pour the batter into the prepared pan and smooth the top.

9. 9

   Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.

10. 10

    While the cake bakes, prepare the glaze by whisking together the confectioners' sugar, lemon juice, and corn syrup (if using) in a small bowl until smooth.

11. 11

    Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack set over a piece of parchment paper or a tray.

12. 12

    While the cake is still hot, brush or pour the glaze over the top, allowing it to drip down the sides and soak in.

13. 13

    Allow the cake to cool completely before slicing to let the glaze set into a thin, crackly crust.

Notes

If you don't have mascarpone, you can substitute with full-fat sour cream or additional Greek yogurt. For the glaze, honey or agave can be used in place of corn syrup for shine, or it can be omitted entirely. The cake keeps well at room temperature for several days if wrapped tightly.

Nutrition per serving

• dessert
• cake
• italian
• lemon
• citrus
• baked
• tea cake