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Italian Lemon-Ricotta Cake

Mark Bittman
  • 90 minutes
  • Serves 12

INGREDIENTS

3 tbsp

unsalted butter

1 qt

whole milk

1 3/4 cups

semolina flour

1/2 tsp

kosher salt

1 3/4 cups

sugar

1

large or 2 small lemons

4

large eggs

1 lb

fresh ricotta cheese, strained

Confectioners’ sugar for sprinkling

Raspberry sauce (see recipe)