Preheat your oven to 350°F/180°C. Make sure to set the fan option to off for even baking. This step is crucial as it prepares your oven for the perfect baking environment.
Arrange a baking tray on the middle shelf of the oven and line an 8-inch or 9-inch cake pan with parchment paper. This will prevent the cake from sticking and ensure easy removal once baked.
In a large mixing bowl, whisk together the ricotta cheese and half of the sugar until the mixture is light and creamy. This step is vital for achieving a smooth texture.
Transfer the ricotta mixture into a separate container and set it aside. In the same bowl, now add the remaining sugar and eggs. Whisk them together until you achieve a creamy, foamy batter.
Mix in the lemon juice and zest, whisking until everything is well combined. The aroma of lemon will begin to fill your kitchen, creating a delightful atmosphere!
Slowly incorporate the ricotta mixture back into the egg mixture. It’s important to do this gradually to ensure a uniform batter. Whisk in the vanilla extract if you are using it.
Next, sift the flour and baking powder together. Slowly fold them into the cake batter, whisking gently from the bottom to the top until just combined. Be careful not to overmix; this will ensure your cake remains fluffy.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as every oven varies!
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. This cooling step is essential for achieving the perfect texture.
Finally, sprinkle a light dusting of powdered sugar on top before serving. For an extra touch, you can make a simple lemon glaze and drizzle it all over the cake for a stunning presentation!
