ORANGE or LEMON RICOTTA CAKE

INGREDIENTS This recipe you can use lemon instead of orange. 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature 150 grams (3/4 cup) caster sugar1 teaspoon vanilla extract 3 large eggs 3 tablespoons orange juice or lemon juice, freshly squeezed Zest of 1 orange or 1 lemon 140 grams (1 cup) plain flour 2 teaspoons baking powder 250 grams (1 cup) ricotta 60 ml (1/4 cup) milk