Migliaccio (Lemon-Ricotta Cake) Recipe

Name: Migliaccio (Lemon-Ricotta Cake)
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 quart whole milk; 1 3/4 cups semolina flour; 1/2 teaspoon kosher salt; 1 3/4 cups sugar; 1 large or 2 small lemons; 4 large eggs; 1 pound (2 cups) fresh ricotta cheese, strained; Confectioners sugar for sprinkling; Raspberry sauce (see recipe)

Servings: persons

3 tablespoons unsalted butter
1 quart whole milk
1 3/4 cups semolina flour
1/2 teaspoon kosher salt
1 3/4 cups sugar
1 large or 2 small lemons
4 large eggs
1 pound (2 cups) fresh ricotta cheese, strained
Confectioners sugar for sprinkling
Raspberry sauce (see recipe)

1
Preheat the oven to 325.
2
Butter an 11-inch round cake pan.
3
Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt.
4
Boil, stirring constantly, for 2 minutes.
5
Remove the saucepan from the heat, and stir in the sugar and butter until combined.
6
Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
7
Zest the lemons, using only the yellow part, and stir into the batter.
8
Beat in the eggs, one at a time, until combined.
9
Beat in the ricotta.
10
Pour the batter into the pan, and bake until set and golden in places, about 1 hour.
11
Transfer the pan to a rack to cool, and sprinkle with confectioners sugar while still hot.
12
Once the cake has cooled, sprinkle with confectioners sugar once more, then serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 quart whole milk, 1 3/4 cups semolina flour, 1/2 teaspoon kosher salt, and more.

Yes, Migliaccio (Lemon-Ricotta Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Migliaccio (Lemon-Ricotta Cake)

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