Preheat oven to 350°. Line a 9-in. springform pan with parchment paper; coat with cooking spray.

In a small bowl, whisk together flour, baking powder and salt; set aside.

In a large bowl, beat softened butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 3-4 minutes. Reduce mixer speed to medium-low; beat in ricotta, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes.

Slowly beat dry ingredients into wet ingredients until just combined. Pour batter into prepared springform pan. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven; cool on a wire rack.

Run a knife around the edge of the cake; remove sides of pan. Dust with powdered sugar; slice and serve.