Step 1

Preheat the oven to 350°F. Grease and line a 9-inch spring form pan with parchment paper and set aside.

Step 2

In a large mixing bowl, massage the lemon zest and sugar together until very fragrant and smells of fresh lemons. Add the butter. Using a hand or stand mixer, mix together until light and fluffy, 2 to 3 minutes.

Step 3

Add the ricotta and 2 tablespoons lemon juice. Blend to combine.

Step 4

Add the eggs and vanilla extract. Blend until combined. It may look lumpy from the ricotta, but that's okay.

Step 5

In a separate bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the batter and stir together with a large rubber spatula until combined.

Step 6

Tip the batter into the pan and spread to smooth with an offset spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 7

Allow the cake to cool on a wire rack until the pan is no longer too hot to handle. Remove the pan and continue to cool until serving. Dust with powdered sugar and cut into thick slices.