Preheat the oven to 350 degrees F. Prepare one 8-inch cake pans with spray, parchment paper and spray again. Set aside.
In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon and orange zests.
Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
Pour cake batter into pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Let cool in pan for about 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.
Serve with homemade whipped cream.