1. Preheat oven to 350. Spray a loaf pan with cooking spray. Cream butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Scrape down sides of bowl and add ricotta, lemon juice, zest and extracts. Combine dry ingredients and add to wet mixture. Blend until smooth and pour into loaf pan. Bake about 45 minutes or until a toothpick comes out clean. Cool slightly, remove from pan and cook on a cooking rack.
2. While cake cools make Candied Lemon Slices. Heat sugar and water and lemon juice in a 9” skillet until sugar is incorporated. Add lemon slices and cook over low heat until liquid is cooked down to a thick syrup and lemons are tender. This takes about 20 minutes depending on heat. You don’t want lemons to brown so check on them and flip if necessary. Remove and place on parchment paper.
3. Combine topping ingredients and mix well. Spread glaze over cooled cake and top with candied lemon slices.

Homemade Ricotta

1. In a large stock pot slowly bring 1 gallon of milk to a boil. Be patient with the process as you don’t want to scald the milk which will affect the flavor. When milk comes to a boil, add the vinegar (or vinegar and lemon juice) and stir until incorporated. Allow to sit for about 5 minutes while curds form. Line a colander with cheese cloth and pour mixture through the cloth-lined strainer.
2. Allow to drip to desired consistency. For the pound cake, you don’t want to dry it out too much which takes away from a creamy texture.