Preheat oven to 350 degrees F and grease a 9” springform pan.
In a stand mixer or large bowl, cream butter and sugar.
Then add ricotta cheese and blend for 4-5 minutes to allow mixture to become light and airy.
Add eggs and vanilla.
Zest the lemon rind right into the bowl using a zester.
Then cut the lemon in half and squeeze juice from both halves into the batter. Be sure to remove all the seeds.
Add the dry ingredients to the batter and finish mixing.
Pour batter into greased springform pan and bake for 55-60 minutes.
When the cake is done, remove it from the oven and let rest for 15 minutes before loosening the collar. Then place on a wire cooling rack to allow it to cool completely.
Sprinkle powdered sugar on top of the cake, cut and serve.
This is the perfect cake to serve for brunch and would also be delicious topped with whipped cream and fresh blueberries.