The dreamiest Italian lemon cake

My recipe for an easy and classic Italian cake called ciambella. In my version, I add some of my sourdough starter discard from my daily feedings. Using starter discard in this cake avoids wasting starter but also brings flavor and tenderness. This cake is flexible and can be made with lemons and limoncello, as seen in the video, or sambuca, orange, poppyseed, and more.
Happy baking!
🍰 Get the full recipe:
www.theperfectloaf.com/sourdo...
🫙 EQUIPMENT
9.5" tube pan (an 8" pan will work, too! Affiliate):
amzn.to/3QAgaz9
All my favorite baking tools:
www.theperfectloaf.com/my-bak...
INGREDIENTS:
● 177g neutral-flavored oil, such as canola or a very mild olive oil, plus more for greasing
● 423g all-purpose flour
● 7g baking powder (1 ½ teaspoon)
● 3g fine sea salt (½ teaspoon)
● Zest of 1 large lemon
● 232g granulated sugar (I like to use superfine sugar)
● 171g (3 large) eggs, at room temperature
● 211g whole milk
● 28g limoncello (2 tablespoons; see Note)
● 100g ripe sourdough starter (100% hydration) discard (see Note)
● 7g vanilla extract (1 ½ teaspoons)
● Powdered sugar, for topping (optional)
🎥 CHAPTERS
00:00 Intro
01:57 Prepare the tube pan
02:42 Mix
03:05 Mix wet ingredients
04:10 Mix dry ingredients into wet
04:38 Pour batter into pan
05:00 Bake
05:23 Cooling
06:17 Taste
#baking #sourdough #cake

[@theperfectloaf]

Have you had ciambella? What's your favorite variant? Mine is 💯 lemon + limoncello, though sambuca/anise is a very close second.

[@melissahildreth8322]

I have made this cake twice now. The first time, I used lemon + limoncello. The second time, I used orange + Grand Marnier. Both of them turned out so good! The only thing I did different on the orange one was I put an orange glaze on the cake! It was yummy!

[@theperfectloaf]

Orange glaze... yes please. Love all of this, Melissa!

[@kathrynmoll86]

Love it! Another delicious way to use up that discard that's sitting in my fridge. Never to waste!🤓🤩

[@theperfectloaf]

Thank you, I hope you love this one!

[@dianalieskovsky8729]

I’ve made this cake many times and it’s absolutely delicious ❤❤❤. Thanks for the recipe by the way I love your book too. 😊

[@theperfectloaf]

Ahh, thank you so much!

[@jowind777]

Thank you, Chef!!!

[@theperfectloaf]

You bet 🙂

[@adrenaline328]

I bookmarked your recipe for this recently, and so great timing to see the video in KZbin. I am making it now in place of the scones I was about to make! Yum!

[@theperfectloaf]

I hope you like this cake! (And then make the scones next weekend 🙂).

[@rummyg.5421]

Wonderful recipe . Thank you for sharing 😁.

[@theperfectloaf]

You bet!

[@susannefornasier4630]

Just tried that receipe. AMAZING!

[@theperfectloaf]

So glad to hear it turned out well for you!!

[@margielaughlin6056]

This cake was simple to make and yummy!

[@theperfectloaf]

Thank you Margie, so glad you liked it! A weekly staple here when I was a kid, my nonna would be happy 🙂 If you have any Cairnspring flour, try their "all purpose" or Skagit 1109 in this cake, it's amazing.

[@elenalucebelo]

Bellissima idea Maurizio! Ciambella is all you need!

[@theperfectloaf]

grazie! I just love this cake 🙂

[@aszeto168]

The cake looks beautiful and it seems very easy to make. Thank you for sharing this recipe so I can used up my sourdough discard!

[@theperfectloaf]

You're very welcome and thank you!

[@annchong9701]

Excellent recipe, really good cake & not too sweet! Perfect & simple way to use up starter! Thank you!

[@theperfectloaf]

You are so welcome!

[@alycespoto2099]

I made this last weekend . It was delicious.

[@theperfectloaf]

So happy you liked this Alyce!

[@CaliDawn]

New subscriber and definitely will be making this soon.

[@theperfectloaf]

Thanks for subbing!

[@briandesjardins728]

I loooovveee lemon cake. Where to get the full recipes?

[@theperfectloaf]

Full recipe is here: www.theperfectloaf.com/sourdough-starter-discard-cake-ciambella/ Hope you love it (like I do)!

[@narbadaarjunvlogs]

जय श्री कृष्णा राधे राधे बहुत टेस्टी बनाई हैं मेरे भाई 🙏🙏👍👍👌👌😋😋

[@leeedwards3783]

Made this yesterday. Did 4 x the recipe and forgot to add the milk. It was a bit dry but still absolutely delicious with a cup of tea

[@theperfectloaf]

Ahh bummer! Glad it still worked out well for you. Give it a go with the milk next time, you’ll love it even more 😊

[@rachelsarah466]

Looks so good! I'm planning on trying it this weekend in my pullman loaf pan--probably 3/4 of the recipe, which is comparable to the weights in your banana bread--and thinking about lowering the temp to 350 as some others have suggested. Also planning on using meyer lemons. Will report back!

[@theperfectloaf]

Thank you! Yes, go with 350F. I've tested it several times after feedback and updated the recipe to that new temp, just be sure to let it bake until a knife inserted comes out clean. Let me know how the pan goes!

[@rachelsarah466]

@@theperfectloaf The cake turned out great! I made 3/4 of the recipe in the pullman loaf pan, but I *think* the full recipe would have fit. 3/4 made a nicely sized loaf, though. Mine took 65 minutes to bake completely at 350. I also used refined coconut oil instead of olive oil, used Meyer lemons, included poppy seeds, and also added a lemon glaze because I wanted it to be a bit sweeter. :)

[@theperfectloaf]

@@rachelsarah466 that sounds delicious, Rachel! What elevation do you live at? Also, did you use the 9x4x4 Pullman?

[@rachelsarah466]

@@theperfectloaf Yes, I used the 9x4x4 Pullman pan. I'm at about 2730' here in Boise, Idaho, which I guess is technically considered high altitude, but I know that your elevation is even higher than that, so I'm not sure why the baking time would differ quite that much (I also do have an oven thermometer confirming my temperature).

[@theperfectloaf]

@@rachelsarah466 okay, awesome, thanks! I need to test with that pan, it might make a big difference (the ciambella tube pan I'm using in the video is very, very thin and I suspect helps it bake faster).

[@lidiamaria9440]

I don’t have sourdough starter. How can I adapt the recipe without using it? Cake looks delicious !!!

[@theperfectloaf]

Thanks! I talk about this at my website, swap out the 100g sourdough starter for equal parts flour and milk, or even better, flour and yogurt.

[@Sarah-zg5qs]

This cake sounds a lot like an olive oil cake.

[@theperfectloaf]

Very similar! In fact, you can use olive oil in place of the canola.

[@DawnaLovesYarn]

I'm definitely going to try it. Not only do I have plenty of sourdough discard, I have 2 bottles of homemade limoncello thats almost too strong for me to drink it. By the way, why would you compost your discard? I'm sure it's beneficial for your compost but maybe offer some to friends and family?

[@theperfectloaf]

This would be amazing with homemade limoncello! I've made it in the past as well, and yes, mine was a bit too strong! After baking sourdough for over 10 years, I've given starter to just about everyone I know already 🙂 I still do, though! Let me know what you think of the cake. Have a great weekend!

[@DawnaLovesYarn]

@@theperfectloaf I've been doing sourdough full time for almost 4 years. Its been the main source of income for me since losing my job in 2019. I'm a permanent vendor at 2 local farmers markets and people just love my bread. Its such a joy to be a maker/baker and knowing what's in your food. I may make this cake tonight. I feel a sweet tooth tempting me 😋 I will definitely share my thoughts.

[@theperfectloaf]

@@DawnaLovesYarn amazing, so cool to hear that. I've not quite made the leap to baking fulltime, yet 🙂 Have fun and enjoy!

[@maxpane1691]

Great as always So it wouldn't raise without baking powder right? Sourdough discard is just not to waste it and to add some flavour

[@theperfectloaf]

That's correct, you need the baking powder! Thank you 🙂

[@maxpane1691]

@@theperfectloaf thanks. If I want them more sweet, i.e. double the sugar, shall I modify other ingredients? Is these a sweeter version, like sourdough brioche?

[@theperfectloaf]

@@maxpane1691 I think doubling would be a little too much for this recipe. But, yes, you could increase a little at a time to see what works for you (but honestly, I find this cake plenty sweet!).

[@maxpane1691]

@theperfectloaf 🤦🏻‍♂️my bad! I wanted to write in the video of super soft sourdough rolls! I mistaked video to comment in My question was related to those rolls

[@mandyglynn1538]

I don’t have limoncello (and don’t plan on buying it), would you suggest using lemon juice instead?

[@theperfectloaf]

Yes, lemon juice!

[@mandyglynn1538]

Never mind! I just visited the website and read through to the note! The juice of 1 lemon can be used instead. Thanks and this looks delicious!

[@Letters-from-carmen]

Could this be done in a small springform pan?

[@theperfectloaf]

It should fit in a 9 or 10" one!

[@Letters-from-carmen]

@@theperfectloaf excellent! Thank you!

[@nancycuppy2371]

in the video you said ripe sour dough starter, did you mean discard? Does it have to be room temperature?

[@theperfectloaf]

That's right, ripe sourdough starter is what you'd normally discard (you discard or use some in baking when it's what I like to call "ripe"). It can be discard saved in the fridge!

[@madrossell]

What temperature for the oven and time?

[@theperfectloaf]

Hey there! Bake at 350F for 40 to 45 minutes. Full recipe is here: www.theperfectloaf.com/sourdough-starter-discard-cake-ciambella

[@mycharmedunicorn8715]

Ugh! What to do when the milk conversion is .89 cups? 😂. What do you use for a neutral oil?

[@theperfectloaf]

Go for a full cup! I often use canola oil.

[@amanyel-kasas7237]

Thanks for writing the vegan option

[@theperfectloaf]

You're so welcome!

[@nancyholmquist2690]

What is limoncello?

[@theperfectloaf]

It's an Italian liqueur. You can leave it out (but it's so good)!

[@sharonjackson5850]

What is “ripe” discard?

[@theperfectloaf]

That's essentially the amount of starter you discard when it's fermented for some number of hours and is due for a feeding. It's the same thing as a bubbly, aromatic starter you would use to bake with.