Preheat the oven to 350ºF. Grease and flour Bundt pan (or you could use baking spray, as I did).
In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
Using a mixer, cream the butter, ricotta and granulated sugar until blended, about 3 minutes — I never really go over three minutes, and it’s ok if there are some visible pieces of butter. In other words, the batter will not look entirely smooth (see photo). With the machine running, add the eggs 1 at a time.
Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the batter into the prepared pan and place on middle rack of oven.
Bake for 25 minutes on 350. Lower heat, bake about another 20 minutes on 325, or until a toothpick comes out clean and the cake pulls away from the sides of the pan. I always have to lower my oven to 325 with cakes. My cakes bake too fast if I bake all the way on 350.