Ciambellone (Italian Lemon Tea Cake)
Another great find from Deb! The set glaze is amazing!
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Cake:
2 cups (400 grams) granulated sugar 2 1/2 teaspoons fine sea or table salt Finely grated zest of 2 lemons Finely grated zest of an orange 1 1/4 cups plus 2 tablespoons (325 ml) neutral oil (such as sunflower, safflower, grapeseed or another vegetable oil) 3/4 cup plus 1 tablespoon (about 185 grams) plain, not Greek, yogurt (see note) 1/2 cup (120 grams) mascarpone cheese 1 tablespoon plus 1 teaspoon (20 ml) vanilla extract 4 large eggs 3 cups (390 grams) all-purpose flour 2 1/2 teaspoons baking powder Glaze: 1 cup (120 grams) powdered sugar Scant 2 tablespoons (30 ml) corn syrup About 3 tablespoons (45 ml) freshly squeezed lemon juice |
Preheat oven to 375°.
Coat a tube pan or a bundt pan with non-stick cooking spray and granulated sugar. In a large mixing bowl, combine the sugar, salt and citrus zest with your fingers, rubbing the zest into the sugar. Whisk in oil, mascarpone and yogurt, then whisk in eggs and vanilla until smooth. Sprinkle baking powder over the batter and mix well. Sift flour over the mixture and use a rubber spatula to stir just until batter is smooth. Pour or dollop mixture into prepared pan. Knock on the counter once or twice to remove air bubbles. Bake for about 40 minutes (time will depend on the pan you used), checking at the 30 minute mark to rotate the pan. Cake is done when a toothpick comes out batter-free (but with some crumbs). While the cake bakes, make the glaze. Whisk together powdered sugar, corn syrup and 2 tablespoons lemon juice. You want an extra thick glaze that will stick to the cake; only add the last tablespoon of lemon juice in needed. When the cake is done, let rest for 3-5 minutes, then flip out onto a wire rack set in a rimmed baking sheet. Immediately brush all over with glaze; don't skimp, use it all! The glaze will set as the cake cools. The cake will keep for several days loosely covered in foil. |
Source
Notes:
Notes:
- I doubled the citrus zest to great effect :)
- From Deb: "This recipe recommends you use a plain, not Greek-style, yogurt. If you only have Greek yogurt (like me), simply replace the last tablespoon of yogurt with water."