Preheat oven to 350℉.
Butter and flour a 9x5 loaf pan. (You can also use vegetable shortening and flour.)
In a medium bowl, combine together the cake flour, baking powder, and salt.
In the bowl of a standing mixer, cream together using the whisk attachment the sugar and eggs. Whisk for about 3 minutes until the mixture is light and fluffy. If using a hand mixer, you might need to beat longer (4-5 minutes).
In a medium bowl, combine the ricotta cheese, butter, lemon zest, and lemon juice.
Add the flour mixture to the egg mixture and fold in with a rubber spatula to combine.
Add ½ of the ricotta cheese mixture and stir with the spatula until combined. Add the remaining cheese mixture and gently stir until completely combined.
Pour the batter into the prepared loaf pan.
Bake for 40 minutes. Check the doneness with a cake tester or toothpick. If the cake needs more time but is golden brown, lay a piece of foil on the top and bake longer. Check after each additional 5 minutes of baking.
Let cool for about 30 minutes in the pan on a wire rack. Remove from the pan.
While the cake is cooling, make the lemon glaze. Pour all the glaze over the top of the cake once the cake is removed from the pan. Some will drip down the sides.