Moist Orange Ricotta Cake
This orange ricotta cake is a simple, one-bowl dessert that bakes up so tender you can serve it any night of the week.
The ricotta keeps the crumb soft for days, and fresh orange zest gives it a sunny, natural flavor without being too sweet.
What Makes This Cake So Good
Ricotta does all the heavy lifting here. It fills the crumb with moisture without making the cake dense, so you get a soft, almost velvety texture.
The orange flavor comes from both zest and juice, which means every bite tastes fresh. There is no extract, just real fruit doing the work.
And because it comes together in one bowl with a simple glaze, cleanup is quick. It feels like a special occasion cake with hardly any fuss.
Ingredients
- 1 1/2 cups all-purpose flour: spooned and leveled, not scooped
- 1 cup granulated sugar
- 1 cup whole milk ricotta: full fat gives the best moisture
- 3 large eggs: at room temperature
- 1/2 cup neutral vegetable oil: canola or sunflower work well
- 1 tbsp orange zest: from about 2 medium oranges
- 1/4 cup fresh orange juice: strained if pulpy
- 2 tsp baking powder
- 1/2 tsp fine sea salt
For the glaze:
- 1 cup powdered sugar: sifted if lumpy
- 2 to 3 tbsp fresh orange juice
Variations / Substitutions
- Swap the citrus: use lemon zest and juice for a lemon ricotta cake.
- Make it gluten free: replace the flour with a 1:1 gluten free baking blend.
- Try a different dairy: if you can find almond ricotta, it works with the same oil and juice ratios.
- Add a little vanilla: 1 teaspoon vanilla extract rounds out the orange nicely.
- Poppy seed twist: fold in 1 tablespoon poppy seeds with the dry ingredients.
If you love bright citrus desserts, my Lemon Blueberry Loaf is another weeknight favorite.
How To Make Orange Ricotta Cake
Step 1: Mix the Wet Ingredients
Preheat the oven to 350°F (175°C) and grease a 9 inch round cake pan with butter or nonstick spray. In a large bowl, whisk the 3 eggs and 1 cup sugar until smooth and slightly foamy, about 1 minute. Add the 1 cup ricotta, 1/2 cup oil, 1 tablespoon orange zest, and 1/4 cup orange juice, and whisk again until evenly combined.
The mixture will look a little curdled from the ricotta, but that is normal. The zest will fleck the batter with bright orange specks, and you will smell the oil releasing as you stir.
Step 2: Fold in the Dry Ingredients
Add the 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt directly into the wet ingredients. Use a rubber spatula to fold everything together just until no dry streaks remain, about 30 seconds of gentle mixing.
Stop as soon as the flour disappears. The batter will be thick and smooth, with tiny orange flecks throughout.
Step 3: Pour and Smooth the Batter
Scrape the batter into the prepared pan and use the spatula to level the top. Give the pan a gentle tap on the counter to release any large air bubbles, then let the batter settle for 1 minute before baking.
The surface should look even, with the orange zest still visible against the pale batter. This quick rest gives the baking powder a head start on an even rise.
Step 4: Bake the Cake
Bake at 350°F (175°C) for 35 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
About 25 minutes in, check the color. If the top is browning too fast while the center is still jiggly, tent the cake loosely with foil and continue baking. The kitchen will fill with the warm scent of sweet orange.
Step 5: Glaze and Serve
While the cake cools for 10 minutes in the pan, whisk together the 1 cup powdered sugar and 2 tablespoons orange juice in a small bowl until smooth. Add the remaining 1 tablespoon juice only if the glaze is too thick to drizzle. Turn the warm cake out onto a plate, then pour the glaze over the top, nudging it toward the edges so it drips down the sides.
The glaze sets to a thin, crackly shell within 15 minutes. Slice and serve while the cake is still slightly warm, with the orange icing gleaming. A light dusting of extra zest over the top makes it look bakery pretty.
Tips for the Best Orange Ricotta Cake
- Zest first, then juice.: Always zest your oranges before cutting them open for juice. The zest comes off cleanly from a firm, whole fruit and avoids any bitter pith.
- Room temperature eggs blend in smoothly, so pull them out of the fridge about 30 minutes before you start. Cold eggs can make the batter seize up a little.
- Fresh juice is worth it here.: Bottled juice lacks the same bright pop and can taste flat against the ricotta.
- The glaze is forgiving.: If it gets too thin, whisk in a little more powdered sugar. Too thick, add a few more drops of juice until it pours easily.
Bake times by pan size:
| Pan type | Bake time |
|---|---|
| 9-inch round pan | 35 to 40 minutes |
| 8-inch round pan | 40 to 45 minutes |
| 8½ x 4½ inch loaf | 50 to 55 minutes |
Keeping the Cake Fresh
- Room temperature: Cover the cooled cake with a dome or wrap it in foil. It stays moist on the counter for up to 3 days.
- Refrigerate: Store covered in the fridge for up to 5 days. Bring slices to room temperature before serving so the crumb softens back up.
What to Serve With Orange Ricotta Cake
A cup of black coffee or strong espresso is the simplest pairing. The bitterness cuts through the sweet glaze just right.
For a little more, spoon a cloud of lightly sweetened mascarpone or whipped cream next to a slice. The extra creaminess plays off the citrus like a creamsicle.
Frequently Asked Questions
Can I use low fat ricotta?
Yes, but the cake will be noticeably less moist. Whole milk ricotta is what gives the crumb its tender, velvety texture.
Can I freeze this cake?
Absolutely. Wrap the unglazed, cooled cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Can I make this with other citrus?
Yes, lemon and lime both work wonderfully. Use the same amount of zest and juice for a bright, tangy version.
Why did my cake sink in the middle?
Usually the culprit is underbaking or opening the oven door too early. Make sure the toothpick comes out mostly clean, and resist peeking until at least the 30 minute mark.
Orange Ricotta Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. Whisk 3 eggs and 1 cup sugar until smooth, then whisk in 1 cup ricotta, 1/2 cup oil, 1 tbsp zest, and 1/4 cup juice.
- Fold in 1 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt just until no dry streaks remain.
- Scrape batter into the prepared pan, level the top, tap the pan on the counter, and let it settle for 1 minute.
- Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
- Whisk 1 cup powdered sugar with 2 to 3 tbsp orange juice until smooth. Turn the cake out onto a plate, drizzle with glaze, and serve warm.
