Olive Oil Lemon Ricotta Cake (Moist & Easy One-Bowl Recipe)

• 1 cup (250g) whole milk ricotta (room temp) 
• 3/4 cup (150g) granulated or cane sugar
• 1/2 cup (120ml) olive oil - use a light, fruity extra virgin olive oil with a smooth finish
• 2 whole eggs (room temp) 
• 1 TBSP (6g) lemon zest (1 large lemon or 2 small lemons) 
• 2 TBSP (30g) lemon juice from fresh lemons (1 large lemon or 2 small lemons) 
• 2 tsp vanilla extract
• 1 1/4 cup (150g) all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup powdered sugar for dusting after the cake is baked

1. 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.
2. 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
3. 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.
4. 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.
5. Cool & Serve
6. 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.

Notes: 
*If you run out of ricotta you could substitute up to 1/2 cup of sour cream. The cake will be slightly denser and will cook faster 22-25 mins.