Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, combine the ricotta, olive oil, and sugar. Whisk until smooth, then add eggs one at a time, mixing well after each. Stir in lemon zest.
In another bowl, whisk together the all-purpose flour, almond meal, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
Once baked, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve as is or dust with powdered sugar.
