🍊 Triple Citrus Ricotta Cake
A moist, sunshine-filled ricotta cake bursting with orange, lemon, and grapefruit. Soft, tender crumb with fresh citrus zest in every bite — perfect for coastal brunch or an afternoon coffee moment.
Ingredients
Citrus Sugar
¾ cup (150g) granulated sugar
Zest of 1 orange
Zest of 1 lemon
Zest of ½ grapefruit
Dry Ingredients
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients
¾ cup whole milk ricotta, very well drained
2 large eggs, room temperature
⅓ cup olive oil
¼ cup fresh orange juice
2 tbsp fresh lemon juice
1 tbsp fresh grapefruit juice
1 tsp vanilla extract
Optional Citrus Soak (Recommended)
3 tbsp orange juice
1 tbsp lemon juice
1 tbsp grapefruit juice
2 tbsp sugar
Instructions
Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment.
Make citrus sugar: Rub sugar and zest together with your fingers until fragrant and damp.
Mix wet ingredients: Whisk ricotta and citrus sugar until smooth. Add eggs one at a time. Whisk in olive oil, citrus juices, and vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Combine batter: Fold dry ingredients into wet mixture until just combined. Do not overmix.
Bake: Pour into pan and smooth top. Bake 38–45 minutes, or until a toothpick comes out clean
Optional soak: Heat soak ingredients until sugar dissolves. While cake is warm, poke small holes and brush syrup over top.
Cool before slicing. Dust with powdered sugar or drizzle with a light citrus glaze.
Notes
Drain ricotta for at least 20 minutes before using.
For extra citrus intensity, increase zest slightly.
Store covered at room temperature for 2 days or refrigerate up to 4 days.