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Italian Lemon Ricotta Cake

Here's how you make Italian Lemon Ricotta Cake
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  • Servings: 12
  • Prep: 30m
  • Cook: 1h
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 2 cups whole milk
  • 2 cups water
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 cups semolina flour (or all-purpose flour)
  • 15 ounce container ricotta cheese
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 4 medium lemons, zested
  • 2 teaspoon vanilla extract
  • Confectioners sugar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 375°F. Coat 10-inch springform pan with nonstick cooking spray.

  • Step 2: In medium saucepan over medium heat, bring milk, water, butter and salt to a simmer. Gradually whisk in flour. Mixture will thicken instantly. Remover from heat.

  • Step 3: In large mixing bowl, combine ricotta, eggs, granulated sugar, zest and vanilla; mix unit smooth. Add flour mixture and whisk until smooth, making sure there are no lumps.

  • Step 4: Transfer batter to prepared pan and bake 1 hour, or 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 and serve, refrigerating any leftovers.

Tips & Variations

Don't forget the following tips and variations.
  • 10 - inch springform pan

We hope you enjoy this recipe!

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