Combine the sugar, water and lemon zest in a small pan on the stove. Bring to a boil over medium heat, stirring frequently. Boil over medium heat for 1-2 minutes, until sugar dissolves. Set the mixture aside and let cool for 10-15 minutes.
Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
In a small bowl, whisk together the flour, baking powder and salt. In another medium sized bowl, Whisk together the sugar syrup, ricotta and vanilla until smooth. Add in the egg, mixing well. Pour in the flour mixture and stir until just combined.
Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10-15 minutes and then turn onto a wire rack or plate to cool completely.
To prepare the glaze, whisk together the powdered sugar, almond extract, lemon juice and 1/4 tsp of water. Stir in more water, a little at a time until the glaze reaches the consistency you desire. Drizzle over the top of the cake. Cut into slices and enjoy!