Pre-heat your oven to 180°C / 360°F.
Add your softened butter and sugar to a large bowl. Cream using a mixer or handheld beater for around 2-3 minutes or until the mix becomes light and creamy.
180 g butter, 1 1/2 cups sugar
Next pop in the ricotta cheese and continue mixing on a medium-high setting for 5 minutes.
2 cups ricotta cheese
In a small jug, add the eggs, vanilla essence and lemon zest. Lightly whisk, then add to the ricotta mix and incorporate on a low-medium setting.
3 eggs, 2 tsp vanilla essence, 1 zest of one lemon
For the final step, pour in the self raising flour and slowly fold through the mixture using a wooden spoon. Don't overmix this step, continue until just combined.
1 ½ cups self raising flour
Line a springform or tall cake pan (around 20-22 cm / 8-9 inches) with baking paper (or lined with butter with a icing sugar dusting). Pour all the batter in and flatten out the top with the back of the spoon or spatula.
Pop the cake onto the lowest or middle baking rack. Bake for 30-50 min or until a skewer comes out clean. Watch for the top as it starts to brown, this is usually a sign it's almost ready.
Remove from the oven and allow to cool in the pan for 15 minutes.
Take out of the pan, slice and serve. Optional: Dust with icing sugar.
icing sugar / powdered sugar