Preheat oven to 350F.

Spray a 11inch bundt pan (preferably a silicone one) with non-stick cooking spray.

Using a food processor, whip the avocados until they resemble a silky paste.

In a medium bowl mix dry ingredients: flour, salt and baking powder, set aside.

Add the avocado paste to the bowl of a stand mixer fitted with the wire whisk, add sugar and mix until well combined. Slowly and one at a time add the eggs, followed by the ricotta cheese, olive oil, lemon juice and lemon zest. Using a spatula scrape the sides of the bowl and mix until well combined.

Slowly add the ingredients into the mixture, one cup at a time. Mix until blended taking care not to over mix.

Bake for 70 minutes or 80 minutes, until a toothpick inserted in the middle of the cake comes out clean.

After 60 minutes of baking, cover the top with aluminum foil and bake for another 10 or 20 minutes. This will protect the cake from burning.

Remove from the oven and let it cool on a wire rack for about 60 minutes, then turn out the bundt cake onto a cake plate. Store at room temperature in an airtight container or cover with a cake dome. Allow the bundt cake to cool completely before icing.

Add softened cream cheese and sugar to the bowl of a stand mixer fitted with the wire whisk. Mix until combined and without lumps, add lemon juice, vanilla bean seeds and milk one tablespoon at a time until desired consistency is achieved. Using a spatula scrape the sides of the bowl and mix until well combined.

Pour the frosting over the chilled bundt cake and serve.