Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the ricotta cheese and sugar until smooth and slightly fluffy, about 2 minutes. The mixture should look creamy and inviting.
Add the eggs, one at a time, whisking well after each addition to fully incorporate them into the batter. The mixture will become glossy and slightly thickened.
Stir in the olive oil (if using) and the lemon zest, mixing until everything is evenly combined and fragrant.
In a separate bowl, sift together the flour, baking powder, and salt. Whisk to combine evenly.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain. The batter will be thick but pourable.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles and ensure an even surface.
Bake in the preheated oven for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake should feel set but still moist inside.
Remove from the oven and let cool in the pan for 15 minutes. Then, transfer to a wire rack and cool completely before slicing.
Once cooled, dust lightly with powdered sugar or serve as is for a beautiful, fragrant lemon-ricotta cake that’s moist, tender, and bursting with citrus aroma.
