Combine the zest of two lemons with the sugar. Work together with your fingers, making sure the sugar blends well. You'll notice a difference in color - that's good!
Preheat the oven to 325. Line an 8.5x4.5 loaf pan with parchment or spray well with baking spray. (Think bundt-level precision, friends.)
In the bowl of a stand mixer (or medium mixing bowl for hand mixer) cream together butter and lemon sugar until light and fluffy, about 3-5 minutes. Scrape the bowl and mixer attachment (paddle for stand mixer!) to ensure everything's combined.
While butter and sugar are going, combine your flour, salt, and baking powder. I do this in the same bowl as the sugar because I am lazy and hate dishes, but also to make sure I get the last bits of lemon zest.
With mixer on low add eggs one at a time, mixing well after each addition. Scrape the bowl with a rubber spatula after the last egg. Add vanilla and mix until combined. Add ricotta and mix until just combined. Make sure to scrape the bowl/attachment again!
Add the flour mixture and resume mixing on low. Mix until a few streaks of flour remain, then finish mixing by hand.
Scrape batter into prepped loaf pan. Make sure to really coax that batter into the corners! Use an offset spatula to level the top of the batter.
Bake for 1 hour 5 minutes. The center will be set and a toothpick should come out with a few (very few!) crumbs or clean. You might need to bake more, but proceed with caution! Check every 2-3 minutes.
When done, let cake cool in the pan on a rack for 10 minutes. Then remove and let finish cooling on the rack. Glaze the cake while still warm.