Preheat the oven to 160°C. Grease and line a 22 cm springform tin with softened butter and dust heavily with icing sugar. Set aside.

In the large bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add in the ricotta and beat until incorporated, about 3-5 minutes.

This mixture will be slightly grainy because of the ricotta and that's totally fine. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice.

Fold in the flour, baking powder and salt. Mix until just combined, scraping down the sides of the bowl.

Pour the batter into the prepared springform tin. Sprinkle over pine nuts and bake for 45-55 minutes, or until the cake is set on top, lightly brown on edges and a skewer inserted in the middle of the cake comes out clean.

Cool for 15 minutes before removing the cake from the tin. Continue cooling on a wired rack and dust with powdered sugar before serving.