Italian Lemon Ricotta Cake

Prep Time: 30 minutes Total Time: 1 hour 30 minutes

Serves: 12

2 cups whole milk

2 cups water

3 Tbsp unsalted butter

1/2 tsp salt

1 ½ cups semolina flour

1 container (15 oz) ricotta cheese

4 eggs

1 ½ cups granulated sugar

4 medium lemons, zested

2 tsp vanilla extract

Confectioners sugar

1. Preheat oven to 375 degrees. Coat 10-inch springform pan with nonstick cooking spray.
2. In medium saucepan over medium heat, bring milk, water, butter and salt to a simmer. Gradually whisk in flour. Mixture will thicken instantly. Remove from heat.
3. In large mixing bowl, combine ricotta, eggs, granulated sugar, zest and vanilla; mix until smooth. Add flour mixture and whisk until smooth, making sure there are no lumps.
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.