This week’s oneg at church has taken a little turn toward Italy, which feels like just the right kind of excuse to bake something simple and beautiful. I’m bringing this lemon ciambella—light, golden, and gently bright with citrus—made with a bit of sourdough discard from the week. It’s the kind of cake that doesn’t try too hard but still feels special, the sort you slice generously and pass around with full cups and good conversation.