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Recipe Instructions:

300 grams (10 1/2 ounces) fresh ricotta
300 grams (1 1/3 cups) superfine sugar
3 eggs (use 'large' size / 60 gram eggs)
300 grams (2 1/3 cups, plus 1 tablespoon) all-purpose flour
11/2 teaspoon baking powder
zest of 1 lemon (or other options, see note)
Confectioners' sugar, for dusting (optional)

Beat the ricotta, sugar, and eggs together until creamy. Whisk together the flour and baking powder, then fold into the wet mixture along with any flavoring you may want to use (see headnote).
Pour the cake batter into a greased and lined baking tin (I used a loaf tin but a round, 8.5-inch cake tin works as well) and bake for about 40 minutes at 350° F (180° C) OR until golden brown and springy on top and a skewer inserted in the middle comes out clean.