Lemon Snacking Cake with Ricotta and Olive Oil

Makes one 9-inch cake 

• 1 cup granulated sugar (220 grams)
• Zest of 2 lemons
• 2 tablespoons lemon juice (from half a lemon)
• 1 cup good-quality extra virgin olive oil (236 milliliters) 
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk ricotta (180 grams)
• 1/2 cup cornmeal (68 grams)
• 1 cup all-purpose flour (130 grams)
• 1 teaspoon baking powder 
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt 

1. Preheat the oven to 350°F.
2. Grease a 9-inch springform tin and line the bottom with a circle of parchment. 
3. In a medium size bowl, mix together the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
4. To the bowl, add the lemon juice, olive oil, eggs, and vanilla extract. Whisk until the mixture is smooth. 
5. Add in the ricotta and stir to combine. 
6. In a small bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. 
7. Fold the flour mixture into the wet ingredients, just until combined. 
8. Pour the batter into the prepared tin. Tap on the counter to remove any bubbles. 
9. Bake on the middle rack for 35 minutes or until a cake tester comes out clean. 
10. Transfer the tin to a wire rack and let the cake cool for 5 to 10 minutes. Run a knife around the edges to loosen from the tin, remove the rim, and allow it to cool fully on the wire rack.
11. Dust the top with powdered sugar, if desired. I used 3/4-inch strips of parchment paper to create a striped pattern.