First, get your oven heated up to 350°F (175°C). While that’s warming up, grease your 9-inch cake pan with some butter. You can also sprinkle a bit of flour on it or line it with parchment paper so the cake doesn’t stick.

Next, in a medium-sized bowl, mix together your dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt. Give it a good whisk and set that aside for now.

Now, grab a bigger bowl. Using an electric mixer or just a whisk, beat the softened butter and sugar until the mixture looks light and fluffy this usually takes about 3 to 4 minutes. Then, add in the ricotta cheese and olive oil, stirring until everything is smooth. Toss in the lemon zest and lemon juice, followed by the vanilla extract, and mix again.

One by one, crack in the eggs, making sure to mix well after adding each one. This helps keep the batter nice and smooth.

Slowly add the dry ingredients you mixed earlier into the wet ingredients. Fold everything together gently with a spatula or mix on low speed. Be careful not to overdo it just mix until everything is combined, so the cake stays tender.

Pour the batter into your prepared pan, spreading it out evenly. Pop it in the oven and bake for about 45 to 50 minutes. You’ll know it’s ready when a toothpick stuck in the center comes out clean and the top looks golden with a little bounce when you press it lightly.

Once done, let the cake rest in the pan for about 10 minutes. Then, move it over to a wire rack to cool completely. When it’s cool, sprinkle some powdered sugar on top. You can enjoy it as is or add a bit of whipped cream or some fresh berries if you want to fancy it up.