Name: Spring Citrus Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups ricotta cheese; 1/2 cup granulated sugar; 1/4 cup olive oil; 3 large eggs; 1 tablespoon lemon zest; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Powdered sugar for dusting; Citrus slices for garnish (optional)

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I remember Sundays in my mama’s kitchen when citrus peels perfumed the air and the house felt like a hug. We’d stand on stools, rub zest into batter, and laugh over small kitchen mishaps until the timer rang. That kind of simple, sunlit baking lives in this Spring Citrus Ricotta Cakelight, tender, and bright enough to make any ordinary day feel special.

I’m Maggie Hart, a home cook from Louisville who learned from church cookbooks and my mother’s patient hands. I started Gemmir Kitchen to share the cozy, reliable recipes I cook for my kids and grandkids. My approach keeps things straightforward: weeknight-friendly, family-approved, and always pork-free. I test everything in a real kitchen with real schedules, so you’ll find step-by-step guidance that’s warm and encouraging.

If you love the ricotta-sweetness you tasted in my Almond Lemon Ricotta Cake, you’ll find familiar comfort in this Spring Citrus Ricotta Cake; it’s the same humble heart with a seasonal, citrusy lift. For another ricotta crowd-pleaser that’s full of texture and warmth, you might enjoy my carrot ricotta version, which shares that creamy, tender crumb quality. This Spring Citrus Ricotta Cake is the kind of dessert that feels like coming homesimple ingredients, honest technique, and a bright finish that makes people smile.

Table of Contents

Why this recipe stands out

This Spring Citrus Ricotta Cake stands out because it balances richness and lift without fuss. The ricotta gives the crumb a tender, moist texture that holds citrus flavor beautifully, and a little olive oil keeps the cake delicate without heavy butter notes. I love how the cake needs only a bowl, a whisk, and a spoonno electric mixers, no fussso you can make it on a worknight and still have something that looks and tastes like you spent hours on it. The citrus zest does the heavy lifting for flavor; a tablespoon each of lemon and orange zest perfumes the whole cake and makes each bite sing.

What I really appreciate about this Spring Citrus Ricotta Cake is how forgiving it is. The batter comes together quickly, and a toothpick test tells you when it’s done. Once cooled, a dusting of powdered sugar and a few citrus slices make it pretty for guests, but it’s equally delightful sliced for a quiet afternoon with coffee. Because it uses pantry-friendly staplesflour, sugar, eggs, baking powder, and ricottayou can often pull it together on short notice, and the olive oil keeps it moist even after a day or two.

If you’ve enjoyed my other recipes like the Almond Lemon Ricotta Cake, you’ll recognize the same simplicity and comforting textures here. The Spring Citrus Ricotta Cake feels light enough for springtime brunch or sturdy enough for dessert after a cozy dinner. It’s one of those recipes that rewards small tweaks: swap citrus types or serve with a dollop of yogurt or whipped cream. The result is reliably tender, fragrant, and ready to become a new family favorite.

Your guide to making Spring Citrus Ricotta Cake

I like to think of this Spring Citrus Ricotta Cake as an easy, sunny project. Start by gathering everything so you don’t hunt for zest or the measuring spoons mid-mix. The ricotta should be drained briefly if it’s very watery; you want creamy but not runny. Use fresh citrus for zestbottled zest won’t bring the same bright oils that make the cake sing. When you blend the ricotta with sugar and olive oil, do it until the mixture looks smooth and glossy. Add the eggs one at a time so the batter emulsifies and stays cohesive.

When you add the dry ingredients, fold just until combined. Overmixing will tighten the crumb, and we want tender softness. Pour into a greased springform pan and smooth the top; the cake will rise gently and develop a light golden crust. Let it cool briefly in the pan before removing the sidesthis helps it set without cracking. Once cooled completely, dust with powdered sugar and arrange citrus slices for a pretty finish.

This Spring Citrus Ricotta Cake keeps its delicate texture best when cooled on a rack. If you make it ahead, keep it lightly covered so the top doesn’t absorb any moisture. A warm slice with tea or a late-afternoon cup of coffee is one of my favorite ways to enjoy it. And if you’re feeling curious about variations, I’ll share a few fun twists later that keep the same simple method but highlight different flavors. Below are the ingredients and steps to follow so you can bake this cake with confidence.

Ingredients

2 cups ricotta cheese
1/2 cup granulated sugar
1/4 cup olive oil
3 large eggs
1 tablespoon lemon zest
1 tablespoon orange zest
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar for dusting
Citrus slices for garnish (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
In a large bowl, combine the ricotta cheese, granulated sugar, and olive oil, and mix until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, orange zest, and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the ricotta mixture, stirring just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan.
Let the cake cool completely on a wire rack.
Dust with powdered sugar and garnish with citrus slices before serving.

Serving ideas

This Spring Citrus Ricotta Cake dresses up beautifully with a few small touches. Serve slices with a spoonful of lightly sweetened mascarpone or a dollop of vanilla yogurt; the cool creaminess contrasts with the zesty crumb. For brunch, pair the cake with fresh berries and a pot of strong coffee or a citrusy herbal tea to echo the cake’s flavors. If you want to turn it into an after-dinner treat, warm each slice for a few seconds in the microwave and top with a drizzle of honey or a scoop of vanilla ice cream.

Think about plating: a thin slice dusted with powdered sugar and a candied orange slice feels special without taking much time. The Spring Citrus Ricotta Cake also makes a lovely component on a dessert boardsmall wedges arranged next to candied nuts, fresh fruit, and a jar of lemon curd let guests mix flavors as they like. For a light afternoon gathering, cut the cake into smaller squares and serve on pretty napkins for an easy finger-friendly dessert.

This cake is forgiving with accompaniments, so you don’t need complicated sauces. Fresh herbs like mint or basil add a surprising brightness when garnished sparingly. If you plan to serve this at a potluck, slice it ahead of time and transport it in a snug container; it travels well and keeps its texture. Wherever you bring it, the Spring Citrus Ricotta Cake delivers familiar comfort with a sunny twist.

Storing this recipe

Store your Spring Citrus Ricotta Cake properly to keep it moist and tender. Once cooled completely, cover the cake loosely with plastic wrap or place in an airtight container. If you used citrus slices for garnish, remove them before storing to keep the top from getting soggy. At room temperature, the cake will stay fresh for about two days; refrigerated, it will last up to five days. Let refrigerated slices come to room temperature for the best texture before serving, or warm briefly in the oven.

If you want to freeze the cake, slice it first and wrap slices individually in plastic wrap, then place them in a freezer-safe bag. Frozen slices keep well for up to two months. Thaw in the refrigerator overnight and bring to room temperature before serving, or warm gently for a few seconds to restore softness. The olive oil in the recipe helps the crumb stay moist after freezingone of the reasons I rely on it instead of butter for quick weekday cakes.

Remember that the ricotta adds moisture, so avoid sealing the cake while still warm; condensation can make the surface gummy. A brief cooling period ensures the crumb finishes setting. If you plan to make the Spring Citrus Ricotta Cake ahead for a celebration, bake it the day before and dust with powdered sugar just before serving to keep the presentation fresh.

Helpful tips

A few small habits make the Spring Citrus Ricotta Cake turn out consistently well. First, use room-temperature eggs so they blend smoothly into the ricotta; cold eggs can make the batter curdle. If your ricotta is very wet, let it sit in a fine-mesh sieve for 10–15 minutes; you don’t want excess liquid affecting rise or texture. Zest the citrus before juicingzesting later is tricky and you’ll lose the fragrant oils.

Measure flour by spooning it into the cup and leveling off instead of scooping; packing flour can make the cake dense. Fold the dry ingredients in gently and stop when you see no streaks of flour. If the top starts to brown too quickly in your oven, tent with foil for the remaining bake time. Use a springform pan for easy removal and neat edges, and cool in the pan for about ten minutes before releasing the sides to keep the shape intact.

Little extraslike serving a thin ribbon of candied orange or a smear of lemon curdadd charm but aren’t necessary. Keep the method simple: this Spring Citrus Ricotta Cake shines because of straightforward technique and honest ingredients. For ideas that riff on this texture, my other recipes, like the almond lemon variation, show how ricotta can play nicely with different flavors; explore them for inspiration to make this cake your own.

Recipe variations

You can adapt the Spring Citrus Ricotta Cake in several delicious ways without changing the basic method. Swap the olive oil for mild-flavored melted coconut oil for a subtle tropical note, or add a handful of toasted almonds folded into the batter for texture. Replace half the all-purpose flour with whole wheat pastry flour for a nuttier flavor while keeping tenderness. For a more floral profile, add a teaspoon of orange blossom water or a tablespoon of lemon curd swirled into the batter before baking.

If you love spices, a quarter teaspoon of ground cardamom or a pinch of cinnamon complements the citrus without overpowering it. Fold in a half-cup of fresh blueberries during the last stir for a burst of color and juiciness. For a gluten-free version, try a 1-to-1 gluten-free flour blend and be mindful that bake time may shift slightly. These small changes keep the simple approach intact while letting you personalize the Spring Citrus Ricotta Cake to your pantry and tastes.

For more ricotta-centered inspiration that uses similar techniques, try my carrot version which swaps in grated vegetables and warming spices for a cozy twist. Each variation keeps the same friendly method: gentle mixing, bright citrus or spice, and a tender, moist crumb that everyone will enjoy.

Frequently asked questions

Q: Can I use store-bought ricotta, or should I make my own?
A: Store-bought ricotta works beautifully for this Spring Citrus Ricotta Cake. Choose a good-quality whole-milk ricotta for the creamiest texture. If your ricotta seems watery, drain it in a fine-mesh sieve for 10 minutes. Homemade ricotta is lovely, too, but not necessary; the cake’s forgiving nature means a reliable store-bought container will still yield excellent results.

Q: What’s the best way to zest citrus without getting bitter pith?
A: Use a microplane zester and grate only the colored outer peel. Avoid the white pith beneath; it tastes bitter. Zest before you cut or juice the fruit to capture the essential oils. The zest is what gives the Spring Citrus Ricotta Cake its bright aroma, so fresh zest makes a noticeable difference.

Q: Can I make this cake dairy-free or vegan?
A: Converting this Spring Citrus Ricotta Cake to a dairy-free or vegan version requires a few swaps. Use a plant-based ricotta alternative (almond or tofu-based) and substitute eggs with flax eggs or a commercial egg replacer, but note texture and flavor will differ. Olive oil remains a good choice for richness. I recommend testing a small batch firstthis cake’s tender crumb relies on those eggs and ricotta, so alternatives may require slight timing and binder adjustments.

Conclusion

If you want a quicker, comparable version that highlights lemon and ricotta, take a look at Quick and Easy Lemon Ricotta Cake – Style Sweet for additional inspiration and technique ideas.

Spring Citrus Ricotta Cake