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Orange Lemon Ricotta Cake

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 50
  • Total Time: 90



For the crust

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (120g) butter
  • 1 egg
  • 3 tbsp. confectioner’s sugar
  • pinch of salt

For the filling

  • 17.5 oz. (500g) ricotta cheese
  • 3/4 cup (150g) sugar
  • 2 eggs
  • 1 orange, organic
  • 1 lemon, organic
  • 1 tsp. vanilla extract


  1. For the dough place the flour on your working surface and make a small well in the middle. Add the egg, salt and confectioner’s sugar to the middle and the butter on top in small pieces. Knead everything with your hands until you get a nice smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes.
  2. Preheat the oven to 350˚F (180°C). Grease a 8 inch (20cm) springform tin. Roll out the dough on a floured surface. Place in the tin and press to the bottom and sides. Prick the bottom with a fork. Set aside.
  3. In a large bowl mix the ricotta, sugar, eggs, the zest and juice of the orange, lemon zest and the vanilla extract until you get a creamy mixture. Pour into the tin and bake in the oven for 45-50 minutes. The filling should be set and only sligly wobble when you shake the tin. Turn off the oven, open the door and let the cake rest for 15 minutes. Take out of the oven and let cool down completely on a wire rack. Dust with confectioner’s sugar before serving.


  • Enjoy baking!


  • Serving Size: 10