Preheat your oven to 350° and lightly spray and line a loaf pan with parchment paper.

In a medium bowl whisk together the all purpose flour, salt and baking powder. Set it off to the side.

In a large bowl combine a cup of sugar and the zest from 4 meyer lemons. Use your fingers to rub the sugar into the zest.

Add in 1/4 cup of freshly squeezed (and strained to catch seeds) meyer lemon juice. Crack in two eggs, pour in the melted (and cooled) butter, the teaspoon of vanilla and whisk to combine.

In a small bowl combine the 1/2 cup ricotta and the two tablespoons of half and half, stir until smooth.

To the egg/sugar mixture; add one third of the dry ingredients and whisk until just combined. Add in have of the ricotta mixture and whisk some more. Repeat with the dry ingredients and ricotta. Mixing after each addition.

Pour the cake batter into the prepared pan and bake for 50-55 minutes or until a tester comes out clean.

Let the cake cool for 10 minutes before running a knife around the edges and using the parchment paper as handles to lift the cake out of the pan. Allow the cake to cool completely before topping it with the glaze.

Add a cup of powdered sugar to a mesh strainer that is set over a medium bowl. Sift the powdered sugar into the bowl. Slowly whisk in a tablespoon at a time of the reserved meyer lemon juice until you've reached the desired consistency.

Pour the glaze over the cooled cake.

Serve once the glaze has had a chance to harden.