Step 1

Preheat oven to 160C. Grease and line a 13cm x 24cm loaf tin with baking paper.

Step 2

In a stand mixer, or using hand-held beaters, cream butter and sugar until pale and fluffy. Beat in ricotta, then the eggs one at a time, beating well between each addition. Mix through lemon juice and zest, then add flour and baking powder and fold through until well combined.

Step 3

Pour into prepared tin and smooth down the top. Cook for 40 minutes until a skewer inserted into the centre comes out clean. Check at the 30 minute mark and cover with foil if the top is browning too quickly.

Step 4

Cool in the tin, then turn out and dust with icing sugar before slicing.