Sourdough Lemon Ciambella Cake

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.

Here’s a version that works reliably (and won’t turn dense or gummy like some sourdough cakes can).

Sourdough Lemon Ciambella Cake

A light, tender Italian-style ring cake with a gentle tang from sourdough and bright lemon flavor. Perfect with tea—or honestly, breakfast.

Ingredients

Wet

• 1 cup sourdough discard (unfed is fine) -or-

• 1 cup active sourdough starter 

• 3 large eggs

• ¾ cup sugar

• ½ cup olive oil (or melted butter for richer flavor)

• ½ cup milk (or buttermilk for extra tenderness)

• Zest of 2 lemons

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

Dry

• 1½ cups all-purpose flour

• 1½ tsp baking powder -or -

• 1 ¼ tsp baking powder if using active sourdough starter

• ½ tsp baking soda

• ½ tsp salt

Optional Lemon Glaze

• 1 cup powdered sugar

• 2–3 tbsp lemon juice

Instructions

1. Preheat oven to 350°F.
   Grease a bundt or ciambella (ring) pan well.

2. Mix wet ingredients
   In a large bowl, whisk together:
   eggs, sugar, olive oil, sourdough discard, milk, lemon zest, lemon juice, and vanilla.

3. Mix dry ingredients
   In a separate bowl, combine flour, baking powder, baking soda, and salt.

4. Combine
   Gently fold dry ingredients into wet until just combined.
   Don’t overmix—this is where people accidentally make it heavy.

5. Bake
   Pour into pan and bake for 35–45 minutes, until a toothpick comes out clean.

6. Cool
   Let rest in pan 10–15 minutes, then turn out onto a rack.

7. Glaze (optional but recommended)
   Drizzle with lemon glaze once cooled.

Notes (this is where the magic is)

• Olive oil vs butter:
  Olive oil = lighter, more traditional Italian texture
  Butter = richer, more cake-like

• Sourdough discard
  Adds softness and depth—not a strong sour flavor unless your discard is very old.

• Don’t skip the zest
  It carries most of the lemon flavor, not the juice.

Make It Your Style

• Add poppy seeds (1–2 tbsp)

• Swap milk for Greek yogurt (thicker, more tender crumb)

• Add a handful of blueberries for a spring version

Storage

• Keeps up to a week covered at room temp

• Freezes beautifully (slice first—future you will be grateful)

Note

What changes with peak (active) starter:

• Lighter texture – a bit more lift and softness

• Milder flavor – less tang than discard

• Slight rise boost – but not enough to replace baking powder/soda

What to watch:

• Your batter may feel a little looser because active starter is more aerated

• Don’t overmix—you’ll knock out that natural lift

What NOT to do:

• Don’t try to rely on the starter alone to leaven it

• Don’t let the batter sit around—get it in the oven fairly quickly

Bottom line:
Peak starter gives you a slightly more refined, tender ciambella. Discard gives you more depth. Both are good—just different personalities.

Want to keep this recipe? Download it here.