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Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.
In a large mixing bowl, beat together the eggs and sugar on medium-high speed for about 4-5 minutes until light and fluffy. Beat in the ricotta until well combined. Then mix in the olive oil, limoncello, and lemon zest.
Add the baking powder and salt. Gradually mix in the flour, a little at a time, until just combined.
Pour the cake batter into the prepared springform pan, level the top, and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
When the cake is almost ready, prepare the lemon syrup. In a small saucepan, add the sugar and lemon juice. Bring to a simmer and stir until the sugar is dissolved, then remove from heat.
Once the cake is done, still warm and still in the pan, poke several holes all over the top with a skewer. Slowly pour the lemon syrup over the cake, allowing it to soak in.
Remove the cake from the pan, sprinkle with powdered sugar, and decorate with lemon slices if desired. Enjoy!