1-Preheat your oven: Baking this lemon ricotta pound cake is straightforward and rewarding, with steps that build on each other for the best outcome. Start by preheating your oven to 350°F (175°C) and greasing a 9- or 10 x 5 x 3-inch loaf pan with butter to prevent sticking. This preparation time includes about 20 minutes for prep and 45 to 60 minutes for cooking, totaling around 1 hour and 20 minutes.

2-Mix dry ingredients: In a medium bowl, mix together the flour, baking powder, and salt for even distribution.

3-Cream wet ingredients: In a separate bowl, use a mixer to cream the butter, ricotta, and sugar until well blended, about 3 minutes. Add the eggs one at a time, mixing well after each addition to incorporate air and create a stable mixture.

4-Combine flavorings: With the mixer running, add the vanilla, lemon zest, and lemon juice until combined. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overworking the batter. Pour the batter into the prepared pan, filling it no more than 3/4 full, then bake for 45 to 60 minutes or until a toothpick comes out clean.

5-Cooling and tips: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. For more tips, like using a metal pan to prevent uneven baking or adding extra lemon for zest, keep these in mind. It’s not necessary to drain the ricotta, and you can check doneness by tapping the pan lightly.