Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) cake pan and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the ricotta and sugar until smooth and creamy, about 2 minutes. The mixture should look slightly fluffy and well combined.
Add the eggs one at a time, whisking well after each addition to fully incorporate and create a light, airy batter.
Pour in the olive oil and fold in the lemon zest, mixing gently until fragrant and evenly distributed throughout the batter.
Sift together the flour and baking powder, then gradually fold into the wet mixture using a spatula. Mix gently until just combined, avoiding overmixing to keep the cake tender.
Pour the batter into the prepared cake pan, smoothing the surface with a spatula. Gently tap the pan on the counter to release any air bubbles trapped inside.
Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake should have a slightly cracked top and feel firm but springy when gently pressed.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack and cool completely before removing from the pan.
Once cooled, slice the cake gently with a serrated knife. Serve at room temperature, perhaps dusted with powdered sugar or a squeeze of fresh lemon for extra brightness.
