Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 0.25 cup (60ml) extra-virgin olive oil
  • 1 cup (200g) granulated sugar
  • 3 large (150g) eggs, room temperature
  • 1 tbsp (12g) lemon zest
  • 1 tsp (5ml) vanilla extract
  • 15 oz (425g) whole-milk ricotta cheese, drained and room temperature
  • 0.5 cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Sift together all-purpose flour, baking powder, baking soda, and salt in a medium bowl to remove lumps.
  3. In a large bowl, beat the softened butter and olive oil with granulated sugar until the mixture is pale yellow and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
  5. Gently beat the room-temperature ricotta into the wet ingredients until smooth.
  6. Gradually fold in the dry ingredients using a spatula, taking care not to overmix.
  7. Pour batter into the prepared pan, smooth the top, and bake for 50–55 minutes until edges are golden brown.
  8. Allow the cake to cool in the pan for 60 minutes.
  9. Whisk powdered sugar and fresh lemon juice together to create a glaze, drizzle over the cooled cake, and garnish with extra lemon zest.