Italian Lemon Ricotta Cake

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

  • Preheat oven to 375°F. Coat 10” springform pan with nonstick cooking spray.
  • In medium saucepan over medium heat, bring milk, water, butter and salt to simmer. Gradually whisk in flour. Remove from heat.
  • In large mixing bowl, combine ricotta, eggs, granulated sugar, zest and vanilla; mix until smooth. Add flour mixture; whisk until smooth.
  • 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.