Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a large bowl, beat the eggs and sugar with a whisk or electric mixer until the mixture is pale, thick, and slightly fluffy—about 2-3 minutes. The sound should change to a gentle whisking or whirring, and the color lightens.
Add the ricotta cheese and oil to the egg mixture, folding gently with a spatula until smooth and creamy. You should see a velvety texture forming, with no streaks of ricotta.
Zest both lemons directly into the batter, then squeeze in their juice. Stir gently to release the fragrant citrus oils and combine everything evenly. The batter will be speckled with bright yellow zest and smell wonderfully citrusy.
Gradually fold the dry ingredients into the wet mixture, just until combined. Be careful not to overmix—stop as soon as you see a few lumps remaining. The batter should be thick but pourable, with a smooth consistency.
Pour the batter into your prepared pan and smooth the top with a spatula. Lightly tap the pan on the counter to settle the batter and eliminate air bubbles.
Bake for 30-35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean. The edges will slightly pull away from the pan, indicating doneness.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely—this helps set the crumb and makes slicing easier.
Once cooled, dust the cake lightly with powdered sugar or drizzle with lemon glaze for extra brightness. Slice and serve at room temperature to enjoy its tender, moist crumb and vibrant citrus flavor.
