Preheat your oven to 350°F (180°C) and prepare a 6-cup loaf pan by greasing it or lining it with parchment paper.

In a medium bowl, whisk together 1 ¼ cups of all-purpose flour, ½ teaspoon of fine salt, and 2 teaspoons of baking powder until combined.

In a large mixing bowl, combine 1 cup of granulated sugar with the zest of 4 Meyer lemons and rub them together with your fingers.

Add ¼ cup of Meyer lemon juice, 2 eggs, 6 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract to the sugar mixture and whisk until smooth.

Blend ½ cup of ricotta cheese with 2 tablespoons of half & half until creamy, then fold this into your wet mixture.

Slowly add the dry ingredient mixture into the wet ingredients, alternating with the ricotta mixture, mixing gently until just combined.

Pour the batter into the prepared loaf pan and bake for 50–60 minutes until a toothpick inserted comes out clean.

Let the cake cool in the pan for about 20 minutes before inverting it onto a wire rack to cool completely.

Sift 1 cup of powdered sugar into a bowl and whisk in 2 tablespoons of Meyer lemon juice until you achieve a smooth glaze.

Pour the lemon glaze over the cooled cake, allowing it to drizzle down the sides. Slice and enjoy!