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Preheating and Pan Preparation: Begin by setting the oven temperature to 180°C (350°F). Utilize cooking spray to lightly grease a 9-inch baking pan and line it with parchment paper to facilitate easy removal of the cake once baked.
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Creaming the Butter Mixture: In a substantial mixing bowl, combine the softened butter, granulated sugar, lemon zest, and vanilla extract. Employ an electric mixer set to medium speed to beat these ingredients for approximately 2 to 3 minutes, until the mixture achieves a creamy consistency.
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Incorporating Ricotta and Salt: First, ensure that the ricotta cheese has been adequately strained to remove excess liquid. Add the strained ricotta and kosher salt to the creamed mixture. Continue to blend until the mixture is uniformly smooth and creamy.
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Adding Eggs and Lemon Juice: Introduce the eggs one at a time, ensuring thorough mixing after each addition to maintain a homogeneous consistency. Following the eggs, incorporate the lemon juice and blend until the mixture is entirely combined.
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Combining Dry Ingredients: Over the wet mixture, sift together the all-purpose flour, baking powder, and baking soda to ensure even distribution. Fold the dry ingredients into the wet ingredients gently until just combined. Take care to avoid overmixing, which can result in a dense cake texture.
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Baking the Cake: Transfer the batter into the prepared baking pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
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Cooling and Serving: After baking, allow the cake to cool in the pan on a wire rack for about 10 to 15 minutes. This step is essential for the cake to set properly. Subsequently, remove the cake from the pan and allow it to cool completely on the rack. Once cooled, dust with powdered sugar for a touch of elegance before serving.
