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Orange Ricotta Cake

Orange Ricotta Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup whole milk ricotta
  • 3 large eggs
  • 1/2 cup neutral vegetable oil
  • 1 tbsp orange zest
  • 1/4 cup fresh orange juice
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh orange juice (for glaze)

Method
 

  1. 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.
  2. Fold in 1 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt just until no dry streaks remain.
  3. Scrape batter into the prepared pan, level the top, tap the pan on the counter, and let it settle for 1 minute.
  4. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
  5. 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.

Notes

If the glaze sets before you finish pouring, warm it in the microwave for 5 seconds to loosen it back up. The cake is best the day it is baked, but stays moist well into the next day.