Preheat the oven to 350 degrees. Grease a 10 cup bundt pan thoroughly with butter and flour.
Whisk the flour, baking soda, baking powder and salt in a medium bowl. (If using ground ginger add it flour mixture here)
In a large bowl, using a hand mixer (or in the bowl of an electric mixer) beat the butter until creamy and smooth. Gradually add the sugar and beat on medium speed until fluffy.
Add the ricotta, lemon zest and grated ginger and beat until combined. It will look slightly seperated at this point. This is okay!
Add the eggs, one at a time beating just until the yolk disappear.
While mixing on low speed, add the flour mixture alternatley with the lemon juice, beginning and ending with the flour.
Spoon the batter out of the bowl into a prepared bundt cake pan and smooth the top with a spatula. Tap the pan firmly a few times to reduce bubbles.
Bake 40-45 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan, sitting on a wire rack for 10-20 minutes. Shake the cake pan just slightly to loosen the cake. Invert onto the wire rack and allow to cool completely.
Meanwhile, make the glaze. In a medium bowl, whisk together the powdered sugar, lemon zest and lemon juice until smooth.
Drizzle over the cake and allow to set. Enjoy!