Preheat oven to 350°F (180°C). Grease a 9-inch springform pan with flour-based baking spray and set aside.

In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 5-7 minutes until light, fluffy, and pale yellow in color.

Add ricotta cheese, olive oil, limoncello, lemon zest, lemon juice, and vanilla extract to the egg mixture. Mix on medium speed until well combined and smooth.

Gently fold in half of the flour mixture using a spatula. Add the remaining flour and fold until just combined. Do not overmix; a few small lumps are fine.

Pour batter into the prepared springform pan and smooth the top. Bake for 35 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Allow cake to cool in pan for 30 minutes before transferring to a wire rack to cool completely.

For the glaze, whisk together powdered sugar, limoncello, heavy cream, lemon juice, lemon zest, and salt until smooth. Adjust consistency with more limoncello if too thick.

Pour glaze over cooled cake, allowing it to drip down the sides. Let glaze set for 10 minutes before slicing and serving.