Best Ricotta Cake

Name: Best Ricotta Cake (3 Eggs)
Yield: 1 cake (9-inch / 23 cm), about 10–12 slices
Cuisine: Italian-inspired
Ingredients: Cake flour (or low-protein all-purpose flour) — 180 g (1½ cups); Baking powder — 8 g (2 tsp); Baking soda — 1.25 g (¼ tsp); Salt — 3 g (½ tsp); Unsalted butter — 85 g (6 tbsp), softened; Neutral oil (vegetable or light olive oil) — 60 ml (¼ cup); Granulated sugar — 200 g (1 cup); Lemon zest — zest of 1 large lemon; Eggs — 3 large, room temperature; Whole-milk ricotta, well drained — 225–250 g (1 cup); Vanilla extract — 5 g (1 tsp); Lemon juice — 30 ml (2 tbsp); Optional: strawberries, sliced (tossed lightly in flour) — 225 g (½ lb); Optional: powdered sugar — for dusting

Moist fluffy ricotta cake with optional strawberries.