With its delicate lemon flavour, this Thermomix Lemon Bundt Cake recipe is a Thermomix version of an Italian classic - the Ciambellone.
This moist sponge cake with a delicate lemon flavour is one of my absolute favourites. It is perfect to accompany a morning coffee or afternoon cup of tea.
And it is delicious served by itself, with a sprinkling of icing sugar, or accompanied by a spoonful of marscapone.
I often have one of these cakes sitting on my kitchen counter. It's perfect for when you want something quick to nibble in the afternoon for a sweet treat. I have to admit this is kind of dangerous though, as I can never resist cutting off a slice!
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What is Ciambellone?
A ciambellone (also sometimes called a ciambella) is an Italian breakfast cake, typically enjoyed with your morning cappuccino. It is usually a sweet and simple sponge style cake with a slight crust.
Ciambellone translates as "big donut" as it is traditionally baked in a Bundt tin with a hole in the middle.
Every Italian family has their own recipe for Ciambellone, and you will also find that they vary by region. This was shared with me by an Italian friend from her family recipe and I have adapted it for the Thermomix.
What is a Bundt Cake?
A bundt cake is a cake baked in a distinctive donut shape with a hole in the middle, baked using a bundt tin. Baking the cake in a bundt tin encourages it to form a slight crust on the outside, while staying moist on the inside.
You can get all kinds of different bundt tins with different designs (usually with grooved edges), and sizes.
This gorgeous Italian cake uses the following ingredients:
- Almonds - you can substitute with almond meal.
- Caster sugar
- Fresh ricotta - the ricotta helps make this cake lovely and moist.
- Olive oil - there is no butter in this recipe, and the oil keeps it light and airy.
- Lemons - zest and juice. This is where the cake gets its wonderful flavour from.
- Vanilla extract
- Self-raising flour - you can substitute this with plain flour plus baking powder.
Before you start making the cake, you need to prepare your cake tin and lemons.
To prepare the bundt tin, make sure you grease and flour it well. You can follow my method here, but no need to line it with paper.
Make sure you get into all the creases - and don't forget the middle 'chimney'.
Zesting and juicing lemons
Next you need to get your lemon zest and your lemon juice ready. There are a couple of ways you can zest your lemons.
I prefer to use my trusty Microplane zester. It is quick and easy and efficient and produces a really fine zest.
(I also use this for grating parmesan, ginger, garlic, nutmeg... - it's one of my favorite kitchen accessories!)
If you don't have one of these, you can use the small side of a box grater or alternatively you can use a vegetable peeler, then whizz the peel up in the Thermomix for a few seconds at speed 10.
For efficient juicing I recommend using a juicer of some sort. I use a simple straight forward manual one like this and as shown in the picture above.
Making the Cake
Step one: Firstly, you need to make almond meal from the almonds. Do this by milling them for 10 seconds. Then set aside.
Step two: Next, mix the sugar and eggs together.
Step three: Then add the ricotta, olive oil, lemon zest and juice and vanilla extract.
Step four: And finally mix in the flour and almonds.
Step five: Pour the batter into the prepared bundt tin and bake in the oven for around 35-40 minutes. Check that it is ready by inserting a skewer into the middle of the cake and check if it comes out clean.
Step six: Allow the cake to cool in the tin before turning onto a serving plate.
FAQs and Top Tips
Wrap in plastic wrap or store in an airtight container and this cake will last for several days on your kitchen counter.
Yes you can freeze it. Wrap it in tin foil or plastic wrap and store in a freezer bag. It will last for up to 3 months in the freezer.
Pin it for Later!
- 70g almonds
- 200g caster sugar
- 3 eggs
- 170g fresh ricotta
- 60g olive oil
- finely grated zest of 2 lemons
- juice of 1 lemon
- 1 tsp vanilla extract
- 210g self raising flour
- Pre-heat oven to 170 C / 340 F.
- Grease and flour bundt tin. Make sure you get into all the creases and don't forget the middle 'chimney'.
- Zest and juice lemons (I use a microplane grater for zesting but you can also use a vegetable peeler and then mill in Thermomix for 3 seconds / speed 10).
- Add almonds to the Thermomix bowl. Mill for 10 seconds / speed 9. Set aside.
- Add sugar and eggs to the bowl. Mix for 20 seconds / speed 5.
- Add ricotta, olive oil, lemon zest and juice and vanilla extract. Mix for 20 seconds / speed 5.
- Add flour and almonds to the bowl. Mix for 30 seconds / speed 5.
- Pour cake batter into the prepared bundt tin. Bake in the oven for 35 - 40 minutes, or until a skewer inserted into the cake comes away clean.
- Allow the cake to cool in the tin before turning out onto a serving plate.
- Dust with icing sugar if preferred.
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Amount Per Serving: Calories: 199Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 216mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 5g