Lemon Olive Oil Ricotta Cake

Lemon Olive Oil Ricotta Cake

Ingredients

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

¾ cup sugar

3 eggs

½ cup olive oil

¾ cup ricotta

Zest of 2 lemons

2 tbsp lemon juice

Method

Whisk eggs and sugar until pale.

Add oil, ricotta, zest, and juice.

Fold in dry ingredients.

Bake at 165°C (330°F) for 40 min.

Dust with powdered sugar or glaze lightly.