Ciambellone al limoncello is a traditional Italian ring-shaped cake known for its soft, moist texture and refreshing citrus aroma.
Infused with limoncello liqueur and fresh lemon zest, this cake is a perfect treat for breakfast, afternoon tea or as a light dessert.
Served plain or sprinkled with granulated sugar, it brings the flavor of the Amalfi Coast right to your table!
Why Nonna Loves This Recipe 💛
👵 Nonna adores this cake because it’s easy to make, super moist, and bursting with citrusy goodness!
The combination of limoncello and lemon zest gives it an irresistible aroma, and it pairs perfectly with coffee or tea. Plus, it’s a one-bowl, no-fuss recipe—just like Nonna likes it!
DOWNLOAD PDF WITH LIMONCELLO RING CAKE HERE:
⏳ Cooking Times & Servings
Servings: 8–10
Prep Time: 10 minutes
Bake Time: 40 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
🍋 Ingredients
2 cups all-purpose flour (300g)
1/2 cup sunflower oil (120ml)
1/2 cup granulated sugar (100g)
2 large eggs
1/2 cup whole milk (100ml)
1/4 cup limoncello liqueur (50ml)
Zest of 1 lemon
2 tsp baking powder (8g)
Extra granulated sugar, for dusting
👩🍳 Instructions
1️⃣ Prepare the Batter
Preheat oven to 350°F (175°C). Grease and flour a bundt/ciambellone pan.
In a large bowl, whisk eggs + sugar until pale and fluffy.
Add sunflower oil, milk, limoncello, and lemon zest. Mix until combined.
Sift in flour + baking powder, then fold gently until smooth.
2️⃣ Bake the Cake
Pour batter into the prepared pan and smooth the top.
Bake for 40 minutes, or until a toothpick comes out clean.
Cool in the pan 10–15 minutes, then transfer to a wire rack.
3️⃣ Finish & Serve
Once fully cooled, dust generously with granulated sugar for a sweet, slightly crunchy coating.
Slice and serve with coffee, tea, or a small glass of limoncello. 🍋🍷
✅ Tips & Tricks
Use high-quality limoncello for the most fragrant lemon aroma. 🍋✨
Sift the flour to keep the crumb light and lump-free.
Don’t overmix once the flour goes in—fold gently for an airy cake.
Want it extra special? Make a quick glaze: powdered sugar + a splash of limoncello. 🍰
Perfect for gifting: wrap in parchment paper and tie with a ribbon. 🎁
📊 Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbs | 30g |
| Protein | 4g |
| Fat | 10g |
| Sugar | 12g |
| Fiber | 1g |
CIAMBELLONE AL LIMONCELLO
Notes
🍋 Ingredients (Serves 8-10)
- 2 cups (300g) all-purpose flour
- ½ cup (120ml) sunflower oil
- ½ cup (100g) granulated sugar
- 2 large eggs
- ½ cup (100ml) whole milk
- ¼ cup (50ml) limoncello liqueur
- Zest of 1 lemon
- 2 tsp (8g) baking powder
- Extra granulated sugar for dusting
👩🍳 Instructions
1️⃣ Prepare the Batter
- Preheat oven to 350°F (175°C). Grease and flour a bundt (ciambellone) pan.
- In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy.
- Add the sunflower oil, milk, limoncello, and lemon zest. Mix well.
- Gradually sift in the flour and baking powder, folding gently to combine until smooth.
2️⃣ Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack.
3️⃣ Finish & Serve
- Once cooled, sprinkle generously with granulated sugar for a sweet, slightly crunchy coating.
- Slice and enjoy with coffee, tea, or a glass of limoncello for an extra kick! 🍋🍷
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