Preheat your oven to 325 degrees.
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 zest.
Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl. Mix for an additional 2-3 minutes on medium-high speed.
With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each pan) and bake for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Let cool in pans 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.