Preheat your oven to 350°F (180°C) while you prepare your loaf pan. Lightly spray it with nonstick spray or line it with parchment paper to ensure a perfect release after baking.

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

In a large mixing bowl, rub 1 cup of granulated sugar with the zest of your Meyer lemons until well combined.

Stir in ½ cup of freshly squeezed Meyer lemon juice, 2 large eggs at room temperature, 6 tablespoons of melted and cooled unsalted butter, and 1 teaspoon of vanilla extract to the lemon-sugar mixture.

In a separate small bowl, take ½ cup of room-temperature ricotta cheese and blend it with 2 tablespoons of half & half until smooth.

Gradually add the dry flour mixture to the wet ingredients, alternating with the ricotta mixture.

Pour the cake batter into your prepared loaf pan, smoothing the top with a spatula.

Place in your preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a cooling rack.

While the cake cools, prepare the glaze by sifting 1 cup of powdered sugar into a bowl and whisking in 2 tablespoons of freshly squeezed Meyer lemon juice.

Once the cake is completely cooled, drizzle your prepared glaze over the top.