Easy Italian Orange Ricotta Cake Recipe

This moist tender Italian Orange Ricotta Cake is made with fresh ricotta, orange zest, and butter, and ready in 65 minutes. Cutting into the warm bake releases a sweet citrus aroma that instantly fills the kitchen. I find myself making this simple dessert almost every weekend when oranges are in season.

Try More Recipes:

• Gordon Ramsay Italian Panna Cotta
• Italian Strawberry Cake Recipe
• Chocolate Italian Cream Cake Recipe

Why This Classic Works

I used to struggle with dry cakes until I realized ricotta is the key to a tender crumb. The cheese adds moisture without making the batter heavy or dense.

My biggest mistake early on was using skim ricotta instead of whole milk ricotta. I learned that full-fat dairy creates the rich texture this traditional dessert needs.

Italian Orange Ricotta Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup whole milk ricotta cheese
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh orange zest
• 1/4 cup fresh orange juice
• Powdered sugar, for dusting

How To Make Italian Orange Ricotta Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a large bowl, whisk the eggs, ricotta cheese, melted butter, orange zest, and orange juice until completely smooth.
4. Form the Batter: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Bake the Cake: Pour the batter into the prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
6. Cool and Dust: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before dusting with powdered sugar.

Recipe Tips

• Use whole milk ricotta: Low-fat versions contain too much water and will alter the cake’s final texture.
• Drain wet ricotta: If your ricotta is visibly watery, let it sit in a fine-mesh strainer for 20 minutes before using.
• Do not overmix: Stirring the batter too much activates the gluten and creates a dense cake.
• Zest before juicing: It is much easier to get the zest off a whole orange than trying to zest squeezed halves.

What To Serve With Italian Orange Ricotta Cake

This rustic cake pairs naturally with a hot cup of espresso or black coffee. For dessert, add a dollop of softly whipped cream or a scoop of vanilla bean ice cream. Fresh berries also cut through the richness of the cheese.

How To Store

Keep the cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge for up to five days. You can also freeze wrapped individual slices for up to three months.

FAQs

Can I use lemon instead of orange?

Yes, you can easily swap the orange zest and juice for lemon. The measurements remain exactly the same for a lemon version.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the baking powder is expired. Always check your leavening agents.

Do I need to refrigerate this cake?

It is safe at room temperature for a couple of days. However, refrigerating it will extend its shelf life.

Nutrition

• Calories: 280 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 75 mg
• Sodium: 220 mg
• Total Carbohydrate: 32 g
• Protein: 6 g

Try More Recipes:

• Italian Cassata Cake Recipe
• Easy Italian Cream Bundt Cake Recipe
• Italian Butter Cake Recipe

Italian Orange Ricotta Cake

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

Italian Orange Ricotta Cake is a moist tender dessert made with fresh whole milk ricotta and bright orange zest. Ready in just 65 minutes, this simple bake brings classic rustic flavors to your weekend coffee or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3 large eggs

• 1 cup whole milk ricotta cheese

• 1/2 cup unsalted butter, melted

• 1 tablespoon fresh orange zest

• 1/4 cup fresh orange juice

• Powdered sugar, for dusting

Directions

• 1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
• 2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
• 3. Combine Wet Ingredients: In a large bowl, whisk the eggs, ricotta cheese, melted butter, orange zest, and orange juice until completely smooth.
• 4. Form the Batter: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
• 5. Bake the Cake: Pour the batter into the prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
• 6. Cool and Dust: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before dusting with powdered sugar.