Preheat the oven to 350ºF. Grease a 9 x 5 inch loaf pan and line with a parchment sling (don’t use a smaller pan, it may overflow).

In a medium bowl stir flour, baking powder and salt to blend.

Using a stand mixer, cream the butter, ricotta and sugar for 4 minutes until light and fluffy. Turn the machine down to low and add the eggs one at a time until combined. Add the vanilla, zest, juice and orange blossom water until combined. Slowly add the dry ingredients until incorporated.

Pour batter into the prepared loaf pan and bake until a skewer comes out clean, about 55 to 60 minutes. Let it cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely. Dust with icing sugar before serving.