Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with vegetable shortening or 2 tablespoons softened butter and set aside.
Add the flour, baking soda and salt to a small bowl fitted with a fine mesh sifter. Sift together until no lumps remain, then set aside.
Add the butter and sugar to a stand mixer or large bowl with a hand mixer and cream on medium to high speed until combined for about 2 minutes.
Add the ricotta cheese and mix until fluffy, about 3 minutes.
Add the eggs 1 at a time, mixing well between each one.
Add the vanilla, lemon juice and zest and combine.
Add the flour mixture to the batter and stir with a rubber spatula until combined. Do not overmix.
Pour the batter into the springform pan and bake at 350°F for 45 to 50 minutes. Halfway through cooking, lay a piece of foil over the top (to prevent over-browning of the cake). The cake is cooked when a toothpick inserted into the center comes clean.
Let cool for about 15 to 30 minutes before removing the springform collar.
When ready to serve, invert onto a plate or cake stand and remove the bottom of the springform pan. Generously dust with powdered sugar and serve.