Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x5x3-inch loaf pan or 3 three mini loaf pans with butter (grease pans very well).
In a medium bowl, combine the Cake Flour (1 1/2 cup), Baking Powder (2 teaspoon) and Kosher Salt (1 teaspoon). Stir to blend.
Using a mixer, cream the Unsalted Butter (3/4 cup), Ricotta Cheese (1 1/2 cup) and Granulated Sugar (1 1/2 cup) until blended, about 3 minutes. With the machine running, add the Large Egg (3) one at a time.
Add the Pure Vanilla Extract (1 teaspoon), zest from the Lemon (1), and Lemon Juice (2 tablespoon) and beat until combined. Add the dry ingredients, a small amount at a time, and beat until just incorporated.
Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes for standard loaf pan and 40 to 45 minutes for mini pans. If you notice the top browning too much before the cake is finished, cover it loosely with a sheet of aluminum foil.
Let cool in the pan for about 15 minutes, then run a knife around the edges of the pan and transfer loaf/loaves to a rack to cool completely.