Italian Lemon Ricotta Olive Oil Cake

Preheat your oven to 175 degrees Celsius and grease a 20-centimeter round cake pan.

In a large bowl, whisk together the ricotta, sugar, and olive oil until smooth and well-combined.

Add the eggs one at a time, followed by the lemon zest and 30 milliliters of fresh lemon juice.

Fold in the flour and baking powder gently until just combined, being careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.