Preheat oven to 350° F with an oven rack in the lower third of the oven. Spray a 9x5-inch loaf pan with cooking spray. Place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides on the two ends.
In a medium bowl whisk together the cake flour, baking powder and salt. Set aside.
Use an electric mixer to cream together the butter, granulated sugar and lemon zest on medium speed until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute, scraping down the sides of the bowl as needed. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed, scraping down the sides of the bowl as needed, about 2 minutes.
With the mixer on low speed, add the flour mixture and mix on low speed until just combined, about 1 minute. The batter may be a little lumpy.
Pour the batter into the prepared pan. Bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Be sure to insert the tester all the way down to the bottom of the cake, as the top may be done but the bottom might still be gooey. If the cake is browning too much on top before the center is done, you can lay a piece of foil over the top as it continues baking.
Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely on the wire rack before glazing.