Simple Ricotta Orange Cake

This Simple Ricotta Orange Cake is a beautiful blend of citrus brightness and creamy richness. Light, moist, and full of flavor, it’s the kind of cake that feels fancy but is surprisingly easy to make. Whether served with a cup of tea in the afternoon or as a delightful dessert, this soft, tender cake will quickly become a favorite.

Why You’ll Love This Recipe:

• Moist and Tender Texture: Thanks to the ricotta cheese, this cake is ultra-soft and never dry.
• Bright and Refreshing Flavor: Fresh orange juice and zest give it a natural citrus punch.
• No-Fuss Preparation: Just one bowl for wet ingredients, one for dry, and a standard bundt or doughnut-shaped pan.

Ingredients:

• 1½ cups (192 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (149 g) granulated sugar
• 2 large eggs
• 1 cup (246 g) ricotta cheese
• Zest of 2 oranges
• Juice of 1 orange
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions:

1. Preheat and Prepare the Pan:
   Preheat your oven to 350°F (175°C). Generously grease a doughnut-shaped or bundt cake pan with butter or non-stick spray, making sure every curve is coated.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy—about 3 to 4 minutes. This step is essential for a light, tender cake.
4. Incorporate the Wet Ingredients:
   Add the eggs one at a time, beating well after each. Then mix in the ricotta cheese, orange zest, orange juice, and vanilla extract. The batter will be thick and creamy with a fresh citrus aroma.
5. Combine and Finish the Batter:
   Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix, as this can make the cake dense.
6. Bake:
   Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden and springy to the touch.
7. Cool and Decorate:
   Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust generously with powdered sugar.

Serving Suggestions:

Enjoy a slice on its own, or pair it with a cup of tea, coffee, or a dollop of whipped cream. This cake also makes a lovely brunch addition or light dessert.