Gluten-free Lemon Ricotta Bread

INGREDIENTS

3/4 cup

butter, at room temperature, and a bit more for greasing the pan

1/2 cup

white rice flour

1/2 cup

tapioca starch

1/2 cup

corn flour

2 tsp

baking powder

1 tsp

salt

1 1/2 cups

whole-milk ricotta cheese

1 1/4 cups

sugar

large eggs, room temperature

1 tsp

pure vanilla extract

zest of 2 lemons

2 tbsp

freshly squeezed lemon juice (less than 1 lemon)