I adapted this recipe from the Ricotta pound cake in the book Extraordinary Cakes. 

4 large eggs

1 1/2 cups granulated sugar

3/4 cup oil ( I used coconut oil)

3/4 cup whole or part skim ricotta

2 teaspoons lime juice

1/2 teaspoon vanilla extract

2 cups gluten free flour (I used 2 cups (240g) Better Batter)

2 teaspoons baking power

Preheat oven to 325 degrees F.  Grease 2 8 in pans.

In a stand mixer whip eggs and sugar until very think, about 7 minutes.

In a separate bowl mix oil, ricotta, lime juice, and vanilla. Add to egg mixture and whip until blended.

Sift flour and baking powder. Add to batter until incorporated. Do not overmix. If needed you can fold the flour in.

Pour batter into cake pans and bake for 30-35 minutes or until toothpick comes out clean.