Classic Italian Bundt Cake (Ciambella)

This moist tender Italian Bundt Cake is made with fresh ricotta, lemon zest, and olive oil, and ready in 60 minutes. The golden crust gives way to a surprisingly soft and fragrant crumb when you cut the first slice. I love baking this on a Sunday morning for a simple breakfast treat.

Why This Classic Works

I always struggled to keep bundt cakes from drying out until I tried the classic Italian method of using ricotta cheese. The moisture from the cheese acts as an insurance policy for a perfectly tender crumb.

My biggest mistake early on was overmixing the flour, which resulted in a dense texture. Now I gently fold the dry ingredients in just until they disappear, keeping the cake incredibly light.

Italian Bundt Cake Ingredients

• 250g (1 cup) whole milk ricotta
• 200g (1 cup) granulated sugar
• 3 large eggs
• 120ml (1/2 cup) extra virgin olive oil
• Zest of 2 lemons
• 250g (2 cups) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• Powdered sugar for dusting

How To Make Italian Bundt Cake

1. Prepare the pan: Preheat your oven to 175°C (350°F) and generously grease a 10-inch bundt pan with butter and flour.
2. Mix the wet ingredients: In a large bowl, whisk the ricotta, sugar, eggs, olive oil, and lemon zest until smooth and creamy.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to remove any lumps.
4. Form the batter: Gently fold the dry ingredients into the wet mixture using a spatula, stopping once no dry flour remains.
5. Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes until a skewer comes out clean.
6. Cool and serve: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.

Recipe Tips

• Room temperature ingredients: Using cold ricotta or eggs will make the batter curdle, so bring them to room temp first.
• Grease the pan thoroughly: Bundt pans have tricky crevices, so take your time greasing every corner to prevent sticking.
• Don’t overmix: Stirring too much develops the gluten and will result in a tough, heavy cake.

What To Serve With Italian Bundt Cake

This simple cake pairs beautifully with a hot espresso or a frothy cappuccino. For a more decadent dessert, serve a slice with a dollop of softly whipped cream and fresh mixed berries.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

FAQs

Can I use butter instead of olive oil?

Yes, you can substitute an equal amount of melted and cooled butter. It will yield a slightly richer flavor but slightly less moisture.

What if I don’t have a bundt pan?

You can bake this batter in a standard 9-inch springform round cake pan. Just keep an eye on the baking time, as it may take slightly longer.

Can I use part-skim ricotta?

Whole milk ricotta is highly recommended for the best texture and flavor. Part-skim can make the cake taste a bit drier.

Nutrition

• Calories: 320 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 75 mg
• Sodium: 210 mg
• Total Carbohydrate: 38 g
• Protein: 6 g

Italian Bundt Cake

Recipe by Paula

0.0 from 0 votes

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This moist tender Italian Bundt Cake features fresh ricotta, lemon zest, and olive oil for a simple bake ready in 60 minutes. It is a fantastic fuss-free dessert or weekend morning treat.

Ingredients

• 250g (1 cup) whole milk ricotta

• 200g (1 cup) granulated sugar

• 3 large eggs

• 120ml (1/2 cup) extra virgin olive oil

• Zest of 2 lemons

• 250g (2 cups) all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• Powdered sugar for dusting

Directions

• Prepare the pan: Preheat your oven to 175°C (350°F) and generously grease a 10-inch bundt pan with butter and flour.
• Mix the wet ingredients: In a large bowl, whisk the ricotta, sugar, eggs, olive oil, and lemon zest until smooth and creamy.
• Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to remove any lumps.
• Form the batter: Gently fold the dry ingredients into the wet mixture using a spatula, stopping once no dry flour remains.
• Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes until a skewer comes out clean.
• Cool and serve: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.