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Heat oven to 350 degrees. Butter a 10-inch springform pan. Sprinkle the interior of the pan with 2 tablespoons sugar.
In a stand mixer (or large mixing bowl, using a hand mixer), cream butter and sugar on high speed until pale. Add ricotta and beat until mixture is fluffy, scraping down sides with a spatula as necessary.
Whisk in the eggs, almond extract, lemon zest and juice, and beat until fluffy at high speed, 5 minutes. (Don't worry if the mixture separates.)
In a separate bowl, combine flour, baking powder and baking soda. Add dry mixture to the wet mixture and beat at low speed until incorporated.
Transfer mixture to springform and bake until an inserted toothpick emerges clean and dry, 45 minutes.
Cool on a wire rack, then remove from pan and transfer to a serving plate.
Warm apricot jam in a small pan (thin with a little water if necessary.) Use a brush or spatula to spread jam in a thin layer over the surface of the cake.