Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or line the bottom with parchment paper for easy release. I used a spring form pan, to easily remove the cake.

In a large mixing bowl, whisk together the ricotta, sugar, and olive oil until smooth and creamy.

Add in the eggs, one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extrac

Add the flour, baking powder, and salt to the wet mixture. Gently fold with a spatula until just combined—be careful not to overmix. It should start to look like pancake batter.

Pour the batter into your prepared pan and smooth the top.

Bake for 25-30 minutes, or until the center springs back when lightly pressed and a toothpick comes out clean.

Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, dust with powdered sugar before serving.