Italian Lemon Ricotta Cake
2 cups whole milk
2 cups water
3 T unsalted butter
1/2 tsp. salt
1 1/2 cups semolina flour
1 container (15 oz.) ricotta cheese
1 1/2 cups granulated sugar
4 medium lemons, zested
2 tsp. vanilla extract
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.