Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn’t over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!