Preheat your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper, then grease the sides lightly.
In a large bowl, whisk together the ricotta cheese and granulated sugar until smooth and creamy, with a slightly fluffy texture, about 2-3 minutes. You should see a pale, uniform mixture.
Add the eggs one at a time, mixing well after each addition until fully incorporated. The batter will become slightly thicker and more cohesive.
Stir in the vanilla extract, lemon zest, and lemon juice, mixing just until evenly combined. The mixture will become fragrant with citrus oils and look slightly glossy.
In a separate bowl, sift together the flour, baking powder, and salt. This helps distribute the leavening evenly.
Gently fold the dry ingredients into the wet mixture with a spatula, just until no streaks of flour remain. Be careful not to overmix—this keeps the cake tender.
Pour the batter into your prepared cake pan, smoothing the top with a spatula so it’s even. Gently tap the pan on the counter to remove any air bubbles and settle the batter.
Bake in the preheated oven for 35-40 minutes, until the top is golden, fragrant, and a toothpick inserted into the center comes out clean. The cake will feel slightly springy and have a gentle crack on top.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. The cake should be tender and moist, with a lovely citrus aroma.
While the cake cools, prepare the lemon glaze by mixing powdered sugar with lemon juice until smooth and pourable. Once the cake is fully cooled, drizzle the glaze over the top, letting it set for about 15 minutes.
Slice the cake once the glaze has set and enjoy the tender crumb with a vibrant lemon aroma. This cake is best served at room temperature.
