Preheat the oven to 180℃. Grease a round 22cm baking tin or springform pan with butter and the base with baking paper. Set aside.
Cream the butter and sugar until it is pale and smooth. Then add the ricotta and mix well.
Beat in the egg yolks, one at a time. Then add 2tbsp plain flour, lemon zest and juice. Mix until well combined. Then add baking powder and remaining flour.
In a separate bowl, whisk the egg whites until stiff peaks form. Then gently fold the egg whites into the lemon ricotta batter.
Pour the batter into the prepared cake tin and bake in the oven for approximately 35 minutes, or until a cake tester or skewer comes out clean.
Once baked, allow to cool in the tin for 10 minutes, before transferring onto a cooling rack. Allow to cool completely before dusting with icing sugar. Enjoy!
