Moist Lemon Ricotta Cake with Fresh Lemon

Preheat the oven to 350˚ and grease a 9" springform pan with butter or baking spray.
Using cheesecloth wrapped around the ricotta, squeeze out as much excess moisture as possible.
In a large mixing bowl , add softened butter and sugar and cream together using a hand mixer or stand mixer on medium speed for about 1 minute until combined and fluffy.
Add strained ricotta cheese and mix for an additional 2-3 minutes until light and fluffy.
With the mixer running, add the eggs one at a time, mixing until each egg is combined. Add lemon juice and lemon zest and mix until combined.
Sift the flour, baking powder and salt directly into the batter and then mix on low until the dry ingredients are just combined.
Pour the batter into the prepared cake pan and smooth out the top, using a spatula or knife. Bake the cake in the preheated oven for 45-55 minutes until a toothpick comes out clean when inserted into the middle.
Let the cake cool for 15 minutes and then remove the outside collar from the springform pan. Allow the cake to finish cooling before serving, dusted with powdered sugar and garnished with fresh lemon slices.