Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, beat the eggs and sugar until light and fluffy. Mix in the ricotta, lemon zest, lemon juice, melted butter, and vanilla extract.
Gently fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
• Ensure all ingredients are at room temperature before starting to help them mix together more smoothly.
• When adding lemon zest, only grate the yellow part of the skin to avoid the bitter white pith.
• Gently fold in the flour to keep the cake light and airy.
• Don’t overmix the batter once the flour is added to avoid a dense cake.
• Let the cake cool completely before slicing to allow it to set properly and make slicing easier.