Preheat the oven to 350°F. Coat an 8-inch cake pan with cooking spray. Line the bottom of the cake pan with a round of parchment paper and coat the parchment with cooking spray. Set the pan aside.

Combine the sugar and lemon zest in the bowl of a stand mixer, whisking them together for about 30 seconds to combine the lemon oils and sugar. Add the butter to the lemon sugar and attach the paddle to the mixer. Beat the butter and lemon sugar at medium-high speed until they’re very light and fluffy, about 10 minutes, scraping down the bowl and paddling occasionally as needed.

Add the eggs to the butter mixture, one at a time, beating at low speed after each addition to fully incorporate before adding the next egg. This process should take about 60 seconds. Beat in the lemon juice and almond extract until combined, about 10 seconds.

Stir the almond flour, baking powder, and salt in a medium bowl. Add half of the flour mixture to the butter mixture in the mixer bowl; beat on low speed until just combined, about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Add the ricotta and beat the mixture at a low speed until it is just incorporated, for about 15 seconds. Add the remaining flour mixture; beat at low speed until combined, about 15 seconds. Scrape the bowl and paddle with a spatula, then beat for three more seconds until it’s all combined evenly.

Pour the batter into the prepared pan and smooth the top using an offset spatula. Bake in the preheated oven until the cake top springs back at the touch and is light golden in color. A wooden pick poked in the center of the cake comes out without looking wet, 30 to 35 minutes. *Note: If your cake takes longer to bake (some ovens may vary), continue baking in 10-minute increments. If the top of the cake begins to brown too much before the center is fully baked, tent loosely with aluminum foil and keep checking every 10 minutes.

Remove the cake from the oven and let it cool in the pan for 15 minutes. Run a knife around the edge of the pan and turn the cake out onto a wire rack. Let the cake cool to room temperature for about 45 minutes, then dust with powdered sugar. Serve with fresh lemon zest on top.