Grease and line the bottom of a springform (Ø 24cm) with baking paper.
In the bowl of a stand mixer add the olive oil, lemon zest, lemon juice, eggs and powdered sugar. Beat for 4-5 minutes, until pale and fluffy. (Alternatively, use a large mixing bowl and a hand mixer).
Add the flour mixture and ricotta cheese to the bowl with the olive oil-egg mixture. Using a spatula, gently combine the ingredients. Do not over mix! The batter does not need to be smooth; there should be some small lumps of ricotta left. It should be quite thick, however if it seems too dry, add a tablespoon or so of plain yoghurt or milk.
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