Prepare Pan and Preheat Oven: Grease and flour a 9-inch cake pan. Preheat your oven to 350°F (175°C).

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until fluffy (about 2 minutes). Add the eggs one at a time, mixing well after each addition.

Add Wet Ingredients: Mix in the ricotta cheese, Limoncello, lemon zest, and lemon juice until smooth.

Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.

Bake: Pour the batter into the prepared cake pan. Smooth the top and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Make Limoncello Syrup: While the cake bakes, simmer the sugar, Limoncello, and lemon juice in a small saucepan until the sugar dissolves. Remove from heat.

Soak Cake: Once the cake is done, let it cool for 10 minutes. Use a skewer or toothpick to poke holes all over the warm cake. Pour the Limoncello syrup evenly over the cake.

Make Glaze: In a small bowl, whisk the powdered sugar, Limoncello, and lemon juice until smooth. Drizzle the glaze over the cooled cake.

Serve: Slice and serve at room temperature. Enjoy!