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Lemon Ricotta Cake

Name: Lemon Ricotta Cake
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Ingredients: 1/2 cup whipped butter, salted (at room temperature, plus extra for greasing); 1/4 cup extra virgin olive oil; 1 cup granulated sugar; 16 oz ricotta cheese; 3 egg; 1 tsp vanilla extract; 1 lemon (zested and juiced, about 3 tbsp juice); 1 cup whole wheat flour; unbleached white flour; 1/2 tsp baking soda; 2 tbsp powdered sugar (optional); 1/2 tsp salt