Citrus Ricotta Cake with Orange Glaze
Citrus Ricotta Cake with Orange Glaze Easy is an easy, citrus flavored cake made entirely in one-bowl! Made with whole milk ricotta, fresh orange juice, and baked until golden brown. This cake is best eaten for breakfast, dessert, or anytime in between!
Pie or Cake?
I’m batting for team cake all the way.
Maybe it’s a texture thing? Or like my child, I’m just in the relationship for the frosting? Whatever the case, a big slice of chocolate cake will always win my heart.
Now, there are many ways you can approach a cake. Boxes, homemade, cupcake, square, round, chocolate or fruit. I mean the list goes on. Today, I want to give my tried and true ricotta cake a spring/summer-y makeover.
A few versions of this cake I’ve made in the past: Roasted Strawberry Ricotta Cake, Easy Ricotta Cake with Fresh Berries, Blood Orange Ricotta Cake, and now this Citrus Ricotta Cake with Orange Glaze.
This cake should be a poster child for the citrus gang. Perfectly sweetened thanks to freshly squeezed orange juice with a bit of extra zing from the zest. Baked until fluffy and then topped with a decadent orange glaze. My advice? Make two cakes.
Let’s dive in!
Ingredients used to make this Citrus Ricotta Cake with Orange Glaze
I’m not a baker by any means, so when I want to make a dessert from scratch it’s got to be simple. Like tossing all the ingredients in one bowl and then immediately baking which is why I adore this cake. You will need the following ingredients from your pantry to make this delicious fluffy, citrusy cake:
- All-purpose flour
- Baking powder
- Granulated sugar
- Eggs
- Whole milk
- Ricotta
- Vanilla extract
- Unsalted butter
- Orange juice
- Orange zest
How to Make this Citrus Ricotta Cake with Orange Glaze
Simple, delicious cake. What could be better? Check out the following steps to make this citrusy cake:
- Preheat and oven to 350 degrees. Spray a 10-inch cake pan with non-stick cooking spray.
- In a large bowl, combine the first four ingredients. In another large bowl combine the eggs, ricotta, vanilla extract, melted butter, orange juice, and orange zest. Slowly combine the dry ingredients with the wet ingredients.
- Next, pour the batter into the prepared cake pan. Bake the cake for about 45 to 60 minutes depending on your oven or until a toothpick inserted into the center comes out clean. If your cake is still not done at the 60 minute mark, I would tent the cake with foil to keep it from burning on top and allow the cake to keep baking.
- Remove the cake from the oven and let it cool before topping with glaze and slicing. To quickly make the glaze, mix together powdered sugar, orange juice, and zest. Top the cake with the glaze and serve.
Variations for Citrus Ricotta Cake with Orange Glaze
Best part about making this cake is all the variations. Here are few ideas to customize your cake making experience:
Lemon Lime Ricotta Cake with Citrus Glaze: Combine lemon and lime zest and juice in the cake batter for a tangy twist. Use a mixture of lemon and lime juice in the glaze.
Grapefruit Ricotta Cake with Grapefruit Glaze: Incorporate grapefruit zest and juice for a more bitter, tangy flavor. Adjust sweetness in the glaze to balance the tartness of the grapefruit.
Proper Storing
Here are some guidelines on how to store this cake:
Counter storing: this cake will keep up to three days in an airtight container on the kitchen counter.
Freezer: this cake will last in the freezer for up to a month.
Citrus Ricotta Cake with Orange Glaze
Ingredients
- For the cake:
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 tsp Baking powder
- 3/4 tsp Kosher salt
- 3 large Eggs
- 1 1/2 cups Whole milk ricotta
- 1/2 tsp Vanilla extract
- 1 stick Unsalted butter, melted, slightly cooled
- 1/4 cup Freshly squeezed orange juice
- 1 tbsp Orange zest
- For the Orange Glaze:
- 1 cup Confectioners sugar
- Orange juice
- Orange zest
Instructions
- Preheat and oven to 350 degrees. Spray a 10-inch cake pan with non-stick cooking spray.
- In a large bowl, combine the first four ingredients. In another large bowl combine the eggs, ricotta, vanilla extract, melted butter, orange juice, and orange zest. Slowly combine the dry ingredients with the wet ingredients.
- Next, pour the batter into the prepared cake pan. Bake the cake for about 45 to 60 minutes depending on your oven or until a toothpick inserted into the center comes out clean. If your cake is still not done at the 60 minute mark, I would tent the cake with foil to keep it from burning on top and allow the cake to keep baking.
- Remove the cake from the oven and let it cool before topping with glaze and slicing. To quickly make the glaze, mix together powdered sugar, orange juice, and zest. Whisk until the desired consistency. Top the cake with the glaze and serve.
