Moist & Fragrant Ricotta Orange Cake
A soft, citrus-kissed treat with a creamy texture and an irresistible aroma.
Introduction
There’s a delicate elegance to this Ricotta Orange Cake that makes it stand out from typical citrus bakes. The creaminess of ricotta cheese paired with the bright zest and juice of fresh oranges creates a moist, tender crumb and a light, fragrant bite. This cake is perfect for brunch, afternoon tea, or a light dessert that won’t overwhelm the palate. Even better—it’s easy to prepare, using simple pantry staples and one bundt or doughnut-shaped cake pan.
Ingredients
Dry Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (149g) granulated sugar
- 2 large eggs
- 1 cup (246g) whole-milk ricotta cheese
- Zest of 2 fresh oranges
- Juice of 1 large orange
- 1 tsp pure vanilla extract
For Finishing:
- Powdered sugar, for dusting
Instructions
Step 1: Prepare the Pan & Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a bundt or doughnut-shaped cake pan thoroughly with butter or non-stick spray, making sure to coat all the crevices. Lightly flour the pan and tap out the excess.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar using an electric mixer on medium-high speed until light and fluffy—about 3–4 minutes. This aeration step is crucial for a soft, fluffy texture.
Step 4: Incorporate the Wet Ingredients
Add eggs one at a time, beating well after each addition. Then mix in the ricotta cheese, orange zest, orange juice, and vanilla extract. Beat until the mixture is smooth and creamy.
Step 5: Add the Dry Ingredients
Gradually add the dry mixture into the wet ingredients, mixing on low speed just until everything is incorporated. Do not overmix, as this could make the cake dense.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 7: Cool & Finish
Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Allow it to cool completely before dusting generously with powdered sugar.
Serving Suggestions
- Serve plain or with a dollop of whipped cream and orange segments.
- Pair with herbal tea, Earl Grey, or coffee.
- For extra citrus flair, drizzle with a light orange glaze made with powdered sugar and orange juice.
Storage
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes beautifully for up to 2 months—just wrap it tightly.