Preheat the oven to 350°F.
In a large bowl, with an electric mixer, mix the butter and sugar on medium until light and fluffy. Add eggs on by one and mix well after each one.
In one bowl, combine the ricotta cheese, buttermilk, lemon zest, vanilla, and lemon juice. In another bowl, combine the flour, baking powder, baking soda, and salt.
Add both mixtures gradually to the butter-sugar cream by alternating between the two. Mix well after each addition.
Line the inside of your baking pan with parchment paper. Add half the mixture and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10-15 minutes and repeat the same process for the remaining batter.