Preheat oven to 350F. Grease an 8” to 9” springform pan with olive oil, then line the bottom with parchment paper.

*If adding the peaches on top, thinly slice into even strips and layer in the prepared pan. If adding into the batter, finely chop the peaches and set aside.

In a large bowl, combine the flour, baking soda, salt, and baking powder. Mix well then set aside.

In a separate bowl, combine the sugar and lemon zest. Rub together with your fingers to release the essential oils for 30 seconds.

Add the olive oil and eggs to beat for 2 to 3 minutes, until very light and fluffy.

Add the ricotta and vanilla to whisk another 2 minutes.

Fold in the flour mixture and (if adding) finely chopped peaches. Pour the batter into the prepared baking pan and even out the top with a spatula.

Bake on the middle rack for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before removing to cool at least another 30 minutes before slicing.