• Preheat your oven to 325℉ (163℃). Prepare a bundt or tube pan by greasing and dusting it lightly with flour.
• In a medium bowl, sift together the cake flour, baking powder, and salt. Whisk until thoroughly combined and set this dry mixture aside.
• In another bowl, blend the ricotta cheese, lemon juice, lemon extract, and lemon zest. Mix well and set this wet mixture aside as well.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter on medium speed until it’s smooth and creamy. Gradually add in the sugar, beating continuously until the mixture becomes light and fluffy, which should take about 4-5 minutes.
• Add the eggs to the butter-sugar mixture one at a time, ensuring each yolk is fully incorporated before adding the next.
• With the mixer on low speed, gradually alternate adding the dry flour mixture and the wet ricotta mixture to the butter-sugar-egg blend. Start and end with the flour mixture, alternating with the ricotta mixture (adding the flour in three parts and the ricotta in two). Mix only until all the ingredients are just combined; avoid overmixing.
• Pour the prepared batter into your greased bundt pan. This recipe yields about 9.5 cups of batter, so if your pan has a smaller capacity, be careful not to overfill; never fill more than ¾ full to prevent overflow while baking.
• Bake in the preheated oven for 1 hour and 5-10 minutes, or until a toothpick inserted into the center comes out clean. Keep in mind that baking times may vary depending on your oven.
• Allow the cake to cool in the pan for about 10 minutes before gently turning it out onto a wire rack to cool completely.

Glaze

• In a small bowl, whisk together the powdered sugar, milk, lemon extract (or lemon juice), and a pinch of salt. Stir until smooth. If the glaze is too thick, add a little more milk or lemon juice to reach your desired consistency; if too thin, add more powdered sugar.

Decorating the Cake

• Once the cake has completely cooled, drizzle the glaze over the top. Use a spoon, or for more control, pour the glaze into a disposable piping bag (or a ziplock bag with the corner snipped off) and pipe the glaze over the cake.
• Adjust the consistency of the glaze as needed: add more powdered sugar if it's too runny, or more liquid if it’s too thick.
• This cake can be stored at room temperature; there is no need to refrigerate it. Keep it in an airtight container or under a cake dome to maintain its freshness. Enjoy!