Preheat oven to 350 F.

Thoroughly grease all sides of a large loaf pan {3 three mini loaf pans work too}, and set aside.

In a medium bowl, combine the flour, baking powder and salt.

In a stand mixer on medium speed, cream the butter, ricotta cheese and sugar for about 3 minutes {you might still have some lumps and that’s okay}.

Add the eggs one at a time. Then add the vanilla, lemon zest and lemon juice and mix until incorporated. Slowly add the dry ingredients and mix just until just incorporated.

Pour batter into prepared pan and bake for 1 hour {45 minutes for mini loaves}, or until a toothpick inserted into the middle of the loaf comes out clean.

Let cool for 20 minutes in pan and then transfer to wire rack to cool completely before serving.