Preheat your oven to 180°C (350°F). Grease the cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In another bowl, combine ricotta cheese, sugar, and lemon zest. Whisk until the mixture is smooth and fragrant, about 2 minutes.
Add the eggs one at a time, whisking well after each addition to ensure a smooth, slightly fluffy mixture.
Stir in the olive oil and lemon juice until just combined, creating a bright, fragrant batter.
Gently fold the dry ingredients into the wet mixture, just until no streaks of flour remain. Be careful not to overmix to keep the cake tender.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place in the oven and bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth and pourable.
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Drizzle the lemon glaze over the cooled cake, allowing it to soak in slightly. Let it set for about 10 minutes before serving.
Slice with a serrated knife and enjoy this bright, tender lemon cake with a cup of tea or your favorite beverage.
