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Preheat oven to 350 degrees F. Grease and flour cake pan.
In a bowl combine flour, baking powder, baking soda and salt. Set aside.
Cream butter and sugar until light. Add eggs - one at a time. Beat until well combined.
Beat in ricotta, lemon juice and zest, and extracts until well blended.
Add dry ingredients and mix until combined. Bake for 40-50 minutes until a toothpick comes clean.
Let cake cool ~10 minutes before inverting. Fully cool before glazing.
Mix all together. Add more lemon or more sugar to get desired consistency. Drizzle!