Preheat oven to 350F/180C.

Spray a loaf pan (I use a 9x5x3) with baking spray and then line the loaf pan with parchment paper which will make it really easy to remove the cake later.

In a medium bowl sift together the flour and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, salt, and lemon zest together until light and fluffy.  Add the ricotta and cream together a bit longer until fully combined, scraping down the sides of the bowl periodically.

With the machine running, add the eggs one at a time as well as the vanilla and lemon juice and mix until combined. 

Add the dry ingredients in two batches just until almost combined, making sure not to over mix the batter.  Then finish mixing the batter by hand, scraping down the bottom and sides of the bowl to ensure evenly combined.

Pour the batter into the prepared loaf pan, sprinkle the top with the sliced almonds if using  and bake about 45 minutes until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan a bit.  (Rotate the pan halfway through baking.)  Let the loaf cool in the pan for 20 minutes then transfer to a wire rack to cool completely.

While the cake is cooling, combine the powdered sugar with the lemon juice until completely smooth.  Once the cake is completely cool, drizzle the glaze over the top and let set for a few minutes.  Slice & enjoy.