Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.

Whisk together the flour, baking powder, and salt in a bowl.

Beat ricotta cheese and sugar in a large mixing bowl until smooth. Incorporate the eggs one at a time, mixing well after each addition, followed by lemon juice, zest, and vanilla extract.

Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined.

Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.

Cool the cake for about ten minutes in the pan, then transfer to a wire rack to finish cooling.

Optional: Dust with powdered sugar before serving.