Lemon Ricotta Custard Cake

An easy-to-make, single-layer bake with a soft, creamy center and light lemon flavor.

📝 Ingredients

• 1 cup (240 ml) whole milk (full-fat)
• 1/2 cup (120 ml) water (tap water is fine)
• 3 tablespoons (45 g) unsalted butter
• 1/2 teaspoon salt ((use 1/4 teaspoon if using salted butter))
• 1/2 cup (90 g) fine semolina ((see note 1))
• 3/4 cup (150 g) white granulated sugar
• 1 cup (250 g) whole milk ricotta cheese (drain if watery) ((cottage cheese isn’t recommended))
• 2 large eggs ((lightly beaten))
• Zest of 1 lemon
• 1 teaspoon vanilla extract

👨‍🍳 Instructions

1. 1--- Preheat the oven ---
2. 2Preheat to 175°C (350°F) conventional, or 160°C (320°F) fan.
3. 3Grease and line an 8-inch (20 cm) springform pan or square pan with baking paper. (See Notes 2 and 3)
4. 4--- Cook the semolina ---
5. 5In a medium saucepan, combine the milk, water, butter, and salt.
6. 6Bring to a gentle simmer over medium heat. Slowly whisk in the semolina, stirring constantly to avoid lumps.
7. 7Cook for 5 to 7 minutes, stirring often, until the mixture thickens into a smooth, spoonable consistency (like pudding before it sets).
8. 8--- Cool slightly and add sugar ---
9. 9Stir in the sugar, it will soften the mixture and make it look a bit more liquid again. Don’t worry, that’s exactly how it should be.
10. 10Let it cool for 10 to 15 minutes, until just warm. (See Note 4)
11. 11--- Add ricotta and eggs ---
12. 12Add the ricotta, beaten eggs, and vanilla extract to the cooled semolina mixture. Whisk until smooth and fully combined.
13. 13--- Bake the cake ---
14. 14Pour the batter into the prepared pan and smooth the top.
15. 15Bake for 40 to 45 minutes, or until just set, the center should have a gentle wobble when the pan is shaken.
16. 16It will firm up as it cools. Cracks on top are normal.
17. 17--- Cool and serve ---
18. 18Let the cake cool in the pan for at least 1 hour. For clean, neater slices, chill before serving.
19. 19--- Serving and Storage ---
20. 20Slices best when chilled
21. 21Serve cold or at room temperature
22. 22Store covered in the fridge for up to 4 days