In a large mixing bowl combine the butter and sugar with lemon zest. Using a hand mixer, whisk the mixture until light and fluffy. Scrub the sides of the bowl.
Add one egg at a time, mixing well between each addition. Scrub the sides of the bowl one more time.
Add ricotta cheese, vanilla extract, salt and whisk again.
Add the baking powder and sifted flour. Give it a stir with a spatula to mix the flour into the cake batter, then using a hand mixer, combine all together on the lowest speed of your mixer. Don’t mix the cake batter for too long, you just need to combine all the ingredients.
Transfer the cake batter into the baking form, spread it on top and bake at 350 F degrees for 45-50 minutes or until the skewer inserted into the cake comes out dry. Let the cake cool down in the form for about 5 minutes, then invert it onto a cooling rack, take the mold off and let it cool completely.
In the meantime, let’s make the lemon glaze. Combine all the ingredients together and whisk them until they reach a smooth consistency.
Cover the cooled cake with the lemon glaze and wait until the glaze dries and turns into a thin crust.