Preheat your oven to 350°F (180°C). Grease the loaf pan or line it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, fine salt, and baking powder until well combined.

In a large mixing bowl, combine the granulated sugar with the zest of the Meyer lemons and rub together.

Pour the Meyer lemon juice into the mixture, then add the eggs, melted butter, and vanilla extract, whisk until smooth.

In a separate bowl, combine the ricotta cheese and half & half until smooth.

Gradually add the dry ingredients to the wet mixture, folding gently to incorporate.

Carefully pour the batter into the prepared loaf pan and bake for 50-60 minutes.

Once baked, cool in the pan for 20 minutes then transfer to a wire rack to cool completely.

For the glaze, sift powdered sugar into a bowl and stir in Meyer lemon juice until smooth.

Drizzle the glaze over the cooled cake before serving.