Lemon Olive Oil Ricotta Cake

Directions

1. Preheat the oven to 350 degrees.
2. Prepare a 9-inch springform pan. Spray the pan with nonstick cooking spray. Cut out a round of parchment paper to fit the bottom of the pan. Spray the paper.
3. Sift the flour into a mixing bowl.
4. Sift the almond flour into the bowl with the flour.
5. Whisk the baking powder into the bowl with the flours and set aside.
6. Zest lemons (about 2) to produce two tablespoons. Set aside.
7. Squeeze the zested lemons. You will need 1/4 cup of juice. Depending on the size of the lemons, you may need 3. Set aside.
8. Add the ricotta, olive oil, and sugar to the bowl of a mixer. Beat together until smooth.
9. Add the lemon juice and zest to the sugar mixture, beating in until just combined.
10. Add the eggs to the sugar mixture one at a time, beating between additions until just combined.
11. Add the dry ingredients to the sugar mixture in two separate additions. Beat until just combined. Make sure to scrape down the side and up from the bottom of the bowl so that everything gets incorporated.
12. Pour the batter into the prepared springform pan, smoothing the top with a spatula.
13. Bake until golden and a toothpick inserted into the center comes away clean, about 50 minutes.
14. When the cake is cool, remove it from the pan.
15. If you would like to decorate your cake, sprinkle with powdered sugar. Cut a lemon slice. Cut a notch in the lemon slice from the middle to the edge and twist. Place it in the center of the cake.