Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Prepare the Batter

In a mixing bowl, combine the drained ricotta cheese, sugar, and lemon zest. Mix until smooth and well combined. This is where you’ll start to get that fresh lemon aroma—absolutely delightful!

Step 3: Add the Eggs

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step is crucial for achieving a light and fluffy cake.

Step 4: Mix in the Dry Ingredients

Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the ricotta mixture. Be gentle here; you want to keep the batter airy.

Step 5: Add Lemon Juice and Vanilla

Stir in the lemon juice and vanilla extract until everything is nicely blended. The mixture should be smooth and creamy.

Step 6: Pour into the Pan

Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.

Step 7: Bake

Place the pan in the preheated oven and bake for about 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

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. Dust with powdered sugar before serving and garnish with fresh berries or lemon slices if desired.