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Migliaccio (Lemon-Ricotta Cake)


Recipe source: NY Times Food | Mark Bittman

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Rate this recipe 4.6/5 (15 Votes)


  • 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


Servings 12
Adapted from


Step 1

1. Preheat the oven to 325. Butter an 11-inch round cake pan.

2. Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.

3. Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

4. Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.


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