Please Try This at Home: Ciambellone

This traditional Italian bundt cake is perfect for an afternoon tea or breakfast. I am sure this recipe will bring childhood memories to some of you. It is the ideal everyday cake many of us had growing up.

This recipe from Executive Pastry Chef Jessica Weiss is part of Caffe Marchio's menu, the Roman-inspired cafe in New York (one of Danny Meyer's outstanding restaurants). This recipe elevates Ciambellone to perfection. Jessica is also Executive Pastry Chef of Maialino, Marta, and Vini e Fritti. 

ciambellone recipe jessica weiss


Cake Batter:

  • 3 ¾ Cups All-Purpose Flour

  • 2 ½ Cups Granulated Sugar

  • 1 T Fine Sea Salt

  • 1 T Baking Powder

  • 1 ¾ Cups Vegetable Oil

  • 1 Cup Plain Yogurt (Not Greek Yogurt)

  • 2/3 cup Mascarpone Cheese

  • 5 Each Egg

  • 2 T Vanilla Extract

  • 1 Each Lemon Zest

  • ½ Each Orange Zest


  1. Heat oven to 375*F

  2. Prepare a Tube or bundt cake mold. Spray with Pam Cooking Spray and coat with granulated sugar. Knock any excess sugar from the pan.

  3. Sift dry ingredients together and set aside.

  4. Combine remaining wet ingredients in a large bowl and whisk until smooth.

  5. Add dry ingredients to wet and fold together to create a smooth batter.

  6. Scoop batter equally around the mold.

  7. Make Glaze while the cake is baking – see below.

  8. Bake for 30 minutes, check, rotate and bake for 10-15 more minutes until cake springs back to the touch.

  9. Remove cake from pan immediately.

  10. Brush glaze evenly over the top of the hot cake right out of the oven. Use all of the glazes! Don’t be cheap.

  11. Cool cake and enjoy it.

  12. Store airtight for up to 4 days.

Lemon Glaze

  • 1 ¼ Cup Powdered Sugar

  • 2 T Lemon Juice

  • 2 T Corn Syrup

  • 1 Each Lemon Zest


  1. Whisk all the ingredients together until smooth.

Visit Caffe Marchio, Vini e Fritti, Maialino and Marta for more information about the restaurants.