One Bowl Ricotta Olive Oil Poundcake From my new cookbook, Dinner in One. It’s a whole other kind of cheesecake. Follow @clarkbar for more recipes. Serves 6 to 8 Time: 1 hour 15 minutes 3 large eggs, at room temperature 1 cup (250 grams) whole-milk ricotta cheese 1⁄2 cup (123 grams) sour cream or whole milk yogurt 3⁄4 cup (97 grams) extra-virgin olive oil 1 tablespoon vanilla extract 1 1⁄2 cups (300 grams) granulated sugar 1 teaspoon (5 grams) fine salt 1 teaspoon finely grated orange or lemon zest 2 1⁄2 teaspoons (10 grams) baking powder 1 1⁄2 cups (192 grams) all-purpose flour 1. Heat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan and line with parchment paper, leaving about 2 inches of excess on each side to help you lift the cake out of the pan. 2. In a large bowl, whisk together eggs, ricotta and sour cream until combined. Add oil and vanilla and mix until well blended. Whisk in sugar, salt, and zest until well combined. Using a rubber spatula, fold in flour and baking powder until just incorporated. 3. Scrape batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 to 65 minutes, rotating pan halfway through baketime. 4. Transfer to a wire rack, and let the cake cool in the pan for at least an hour before slicing.