• Preheat oven to 350°F. Line 9.3"x5.3" Loaf Pan with parchment paper.
• Rinse, dry and dice fresh strawberries. Mix diced strawberries with 1 tablespoon of lemon juice.
• In a large bowl, add 150 grams (1 stick + 2 tbsp) softened butter, 200 grams (1 cup) granulated sugar, ¼ teaspoons salt, and 1 teaspoon vanilla extract . Using a hand-held mixer, cream the ingredients on medium speed for about 3-4 minutes. Add there250 grams (1 cup) ricotta cheese and beat everything again with a mixer for 1 minute. Start adding 3 large eggs, one by one while keeping the mixer running.
• In a second large bowl, combine 280 grams (2 ¼ cups) all-purpose flour and 2 teaspoons baking powder. Sift flour and baking powder into the bowl with wet ingredients. Combine the batter with silicone spatula until no dry flour spots remained.
• Fold in 1½ cups diced strawberries (7-10 whole) into the cake batter. Pour the batter into the prepared baking loaf pan. Bake for 1 hour or until the cake looks golden on top and the toothpick comes out clear.
• Let the pound cake cool down on a wire rack for at least 1 hour. Spread lemon glaze on top (or simply dust it with powdered sugar). Slice it and serve!

Lemon glaze

• In a small bowl, add ½ cup powdered sugar and 1 Tablespoon fresh lemon juice. Whisk the ingredients well until you achieve a smooth consistency. Add more lemon juice as needed to reach the desired thickness.