Preheat the oven to 350°F. Line a 9-inch springform pan with a parchment paper circle. Lightly spray the pan with baker’s spray. Use Baker’s Joy or a generic version.

Add the flour, baking powder, baking soda, and salt to a small mixing bowl (3-4 cups). Whisk to combine.

Using either a stand mixer fitted with the paddle attachment, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on low speed, beat together the granulated sugar, lemon zest, and softened butter just until combined. Increase the mixer speed to medium-high and beat for 2½-3 minutes or until light and fluffy.

Lower the mixer speed to medium-low and add the ricotta cheese. Mix just until combined.

Keep the mixer speed on medium-low. Add the eggs, one at a time, mixing well until no yellow streaks remain.

Lower the mixer speed to low. Add the vanilla and lemon juice, mix just until combined, and no streaks of vanilla remain.

Increase the mixer speed to medium-low. Add half of the flour mixture at a time. Mix just until combined, do not over-mix.

Spoon the cake batter into the prepared springform pan. Use an offset spatula or silicone spatula to smooth the cake batter. Bake on the middle oven rack for 35-40 minutes or until a toothpick inserted comes away clean. Remember, every oven cooks differently. Begin checking the cake at the 30-minute mark.

Allow the cake to rest in the pan for about 10 minutes. Slowly release the sides of the springform pan. Move the cake to a cooling rack to cool completely.

Once completely cooled, use a handheld sifter to dust the top of the cake with powdered sugar. I used a cake lifter to transfer the cake to a round serving plate. Slice into eight pieces before serving.