📖 Instructions

1. Get started by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan with butter, then line the bottom with a circle of parchment paper. This prevents sticking and makes for easy removal. Trust me, you'll thank me later!
2. In a big ol' bowl, whisk together the flour, baking powder, and salt. Set this aside for now. This ensures the baking powder is evenly distributed, which is important for a cake that rises properly.
3. In another large bowl, cream together the butter and sugar until light and fluffy. I like to use an electric mixer for this; it makes the job so much easier. If you're doing it by hand, make sure to put some elbow grease into it! This step is crucial for a tender cake.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the lemon zest and lemon extract. Oh, that lemon aroma! It's pure happiness, ain't it?
5. Add half of the dry ingredients to the wet ingredients and mix until just combined. Then, stir in the ricotta cheese until smooth. Add the remaining dry ingredients and mix until everything is just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
6. Pour the batter into the prepared springform pan and spread it evenly. Pop it into the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; ovens vary, so your baking time might be a little different.
7. Once baked, let the cake cool in the pan for 10-15 minutes before releasing the sides. Then, transfer the cake to a wire rack to cool completely. Patience is key here! You want the cake to be fully cooled before you add any glaze or frosting.
8. For an extra touch of elegance, dust the cooled cake with powdered sugar before serving. Or, if you're feeling fancy, make a simple lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle it over the cake and let it set. Yum!