For Cake Batter

Preheat the oven to 350 F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and line with parchment paper.

In a bowl, whisk together the dry ingredients,  flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the room temperature butter and sugar together on medium-high speed until light and fluffy, about 3-5 minutes.

Scrape down the sides and the bottom of the bowl and add the whole milk ricotta cheese. Beat the mixture on medium-high speed until it is smooth and creamy, about 1 minute. Then add the eggs one at a time, beating well after each addition and until the mixture is combined.

Add the vanilla extract, lemon zest and fresh lemon juice and beat on medium speed until just combined. Reduce the mixer speed to low speed and add a third of the flour mixture; mix until combined. Then add the remaining flour in two more additions, mixing until no streaks of flour remain. Pour the cake batter into the prepared pan and smooth the top.

Bake the lemon ricotta loaf until a toothpick or a cake tester inserted into the center of the cake comes out clean, about 55 minutes. Transfer the baking pan to a wire rack and let the cake cool for 15 minutes in the pan. Then tip the cake out onto the wire rack and let it cool completely. Once the cake is cool, drizzle with the lemon glaze or dust the top of the cake with confectioners’ sugar

For Lemon Glaze

Combine the powdered sugar, lemon juice and heavy cream in a bowl and mix until smooth.