Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper, leaving a bit of overhang if using a square pan to make lifting the cake easier later.

In a large mixing bowl, rub the orange zest into the granulated sugar with your fingers until fragrant and citrusy. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk everything together until smooth and well blended. Stir in the fresh orange juice and ricotta cheese until it’s all fully incorporated and creamy.

Sprinkle the baking powder, baking soda, and kosher salt over the top and mix gently to combine. Add the cake flour and fold it in using a wooden spoon or spatula, just until no streaks of flour remain. Try not to overmix—this will keep your cake tender!

Pour the batter into your prepared pan and smooth the top. Place in the center of your preheated oven and bake for 40 to 45 minutes, until the top is golden and a cake tester or toothpick inserted in the middle of the cake comes out with just a few moist crumbs.

Let the cake cool in the pan for 25 minutes, then carefully lift it out using the parchment paper (or turn it out if using a round pan) and transfer to a wire rack. Let it cool completely—about 30 more minutes.

While the cake cools, whisk together the confectioners’ sugar and orange juice in a small bowl until smooth. Drizzle over the top of the cake, letting it drip slightly over the edges. Let the glaze set before slicing.