Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

Mix together the flour, baking powder, baking soda & salt. Set aside.

In a large bowl, using an electric mixer over medium speed, cream the butter until light and fluffy.

Add the sugar and beat until mixed well and has a fluffy consistency.

Beat in the eggs one at a time, then stir in the lemon seat and lemon juice, followed by the ricotta.

Add in the flour mixture mixing just until incorporated.

Using a spatula, fold in the poppy seeds and pour batter into prepared pan.

Bake 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer.

Combine the vanilla bean seeds with the powdered sugar and milk. Whisk until smooth.

Pour over warm cake.