Preheat the oven to 350℉/180℃. Grease and flour a bundt pan and set aside.
Whisk together the flour, baking powder, baking soda and salt and set aside.
3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Separate two of the eggs, keeping the whites and saving the yolks for another time.
4 large eggs
Peel one and a half lemons and add the peels to the food processor with the sugar. Blend until no chunks of peels remain. Alternatively, zest 3-4 tablespoons of lemon zest using a microplane and mix it into the sugar with your fingertips.
1½ cups granulated sugar, 3-4 tablespoons lemon zest
Add the eggs and egg whites to the bowl of a stand mixer and beat on medium high speed for about 3 minutes until foamy and fluffy.
Add the lemon zest sugar, vegetable oil, melted butter, lemon juice, vanilla, and ricotta and mix to combine, then scrape down the sides.
¼ cup vegetable oil, ¼ cup unsalted butter, ¼ cup lemon juice, 2 teaspoons vanilla paste or extract, ¾ cup ricotta cheese (full-fat)
With the mixer running on low speed, add half of the flour mixture, drizzle in the milk, then add the remaining flour. Stop mixing as soon as the flour is incoprorated.
1 cup whole milk
Pour the mixture into the prepared bundt pan and spread evenly. Bake for 45-50 minutes, until a toothpick comes out clean from the center (but still has moist crumbs).
Remove the pound cake from the oven and rest on a cooling rack for 20 minutes, then turn the cake out of the pan onto a serving platter to finish cooling.