Italian Lemon Ricotta Cake

Name: Italian Lemon Ricotta Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 cups whole milk; 2 cups water; 3 tablespoons unsalted butter; 1⁄2 teaspoon salt; 1 1⁄2 cups semolina flour; 1 container (15 oz.) ricotta cheese; 4 eggs; 1 1⁄2 cups granulated sugar; 4 medium lemons, zested; 2 teaspoons vanilla extract; Confectioners’ sugar

Shop Ingredients

This citrusy Italian-inspired cake is moist, delicate and totally irresistible.

Serves: 12Prep: 15 minutesCook: 1 hour 5 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 12

Ingredients

2 cups whole milk
2 cups water
3 tablespoons unsalted butter
1⁄2 teaspoon salt
1 1⁄2 cups semolina flour
1 container (15 oz.) ricotta cheese
4 eggs
1 1⁄2 cups granulated sugar
4 medium lemons, zested
2 teaspoons vanilla extract
Confectioners’ sugar

Directions

Step 1
Preheat oven to 375°F. Coat 10” springform pan with nonstick cooking spray.
Step 2
In medium saucepan over medium heat, bring milk, water, butter and salt to simmer. Gradually whisk in flour. Remove from heat.
Step 3
In large mixing bowl, combine ricotta, eggs, granulated sugar, zest and vanilla; mix until smooth. Add flour mixture; whisk until smooth.
Step 4
Transfer batter to prepared pan; bake 1 hour, until edges are lightly browned and toothpick inserted in center comes out clean. Allow cake to cool completely before transferring to serving plate. Dust with confectioners’ sugar.