Preheat your oven to 180°C (350°F). Grease the cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the sugar and olive oil until the mixture is smooth and slightly glossy, about 1-2 minutes. You should smell a subtle fruity aroma.
Add the eggs one at a time, whisking well after each addition until the batter is pale and slightly thickened. This creates a smooth, emulsified mixture.
Stir in the ricotta cheese until the batter is creamy and uniform, with no lumps remaining. The mixture should feel velvety to the touch.
Use a microplane to zest both lemons finely, capturing bright, fragrant strips that will infuse the batter with citrus aroma. Then, juice the lemons, collecting about 1/4 cup of fresh juice.
In a separate bowl, sift together the flour, baking powder, and salt. This ensures an even distribution of leavening and seasoning.
Gradually add the dry ingredients to the wet mixture, gently folding with a spatula or whisk until just combined. Avoid overmixing to keep the cake tender.
Gently fold in the lemon zest and juice, ensuring they're evenly distributed throughout the batter. The batter will be thick but pourable.
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
Bake in the oven for 35-40 minutes, or until the top is golden and cracked slightly. A toothpick inserted in the center should come out clean and fragrant with lemon.
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 slicing.
Slice the cake once cooled, revealing its tender crumb and fragrant lemon aroma. Serve plain, dusted with powdered sugar, or with a dollop of whipped cream for extra indulgence.
