1. Preheat oven to 350°F (175°C), grease and flour an 8-inch round cake pan or line with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each one. Next, stir in the Silani Ricotta cheese, lemon juice, lemon zest, and vanilla extract until fully combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined — do not overmix.

5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick comes out clean and the cake is lightly golden on top.

6. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust the top with powdered sugar and serve. Or if you want to punch up the flavour, add an extra tablespoon of lemon juice or zest, top with fresh berries and add a dollop of whipped cream.