Simple Ricotta Orange Cake

There’s something magical about the combination of citrusy orange and creamy ricotta, especially when they come together in a soft, doughnut-shaped cake. Perfect for breakfast, dessert, or an afternoon treat, this orange and ricotta cake is moist, flavorful, and easy to make. Grease a doughnut-shaped cake pan (or a regular bundt pan if you don’t have a doughnut-shaped one) with butter or non-stick spray, ensuring every crevice is covered.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for a light, airy cake. Add the eggs one at a time, beating well after each addition until fully combined. Add ricotta, orange zest, juice, and vanilla.

Mix in the ricotta cheese until smooth, followed by the orange zest, juice, and vanilla extract. The batter will be thick and creamy with a delightful citrus fragrance. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense. Pour the batter into the prepared pan.

Spread it evenly with a spatula, smoothing the top. Give the pan a gentle tap on the counter to remove any air bubbles. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. The cake should be golden brown with a slight spring when touched. Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

Once the cake is completely cooled, dust it generously with powdered sugar for a finishing touch. The combination of the tangy orange and creamy ricotta creates a soft, moist cake that’s perfect for any occasion. Serve it with a cup of tea or coffee, or simply enjoy it on its own.