Instructions

• Preheat your oven to 350°F (175°C).
• Grease your 9-inch cake pan with butter or non-stick spray and line the bottom with parchment paper.
• In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add the ricotta cheese, eggs, and vanilla extract to the butter mixture. Beat until smooth.
• Zest the lemon and add both the zest and the juice to the batter, mixing until fully incorporated.
• In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
• Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula.
• Pour the cake batter into the prepared cake pan, smoothing the top.
• Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
• Dust the top with powdered sugar before serving.