Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray then line with parchment paper; set aside.
In an large bowl, mix together the sugar and butter using a handheld mixer until light and fluffy; about 2 minutes. Add in the ricotta cheese and mix on high for another 2 minutes. Add in the eggs and beat well. Stir in the ¼ cup of lemon juice and 1 tablespoon of lemon zest. To the batter add the flour, baking powder, and salt. Mix until just combined.
Pour the batter into the prepared pan. Bake for 60-65 minutes, until a toothpick inserted in the pound cake comes out clean. Remove from oven and let cool on a wire rack for 15 minutes before removing from pan. Cool completely before adding glaze.
Lemon Glaze
To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Spread glaze over top of the cooled pound cake.
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Notes
Use room temperature butter so that it mixes well with the sugar.
Drain your ricotta cheese if it appears wet. To do so, just place the ricotta in a fine mesh sieve and let it sit for about a hour before using.
Fresh lemon juice is necessary here. You can add more or less depending on your taste preference.
Bake the lemon ricotta pound cake just until a toothpick inserted in the middle of the cake comes out clean. Be careful not to over bake the cake.
Let the cake cool completely before adding a the icing.
You can adjust the thickness of your icing by adding more or less lemon juice.
Refrigerate in an airtight container for up to a week or freeze for up to three months.