This past weekend was the first time in forever that we got to indulge in a few blissful lazy days at home. We slept late, went for a run along the waterfront and watched movies. It was incredible. In honor of our Godfather binge-fest, I made Miglicaccio, ricotta-lemon cake.

What you need:

-3 tbsp unsalted butter

-1 qt whole milk

-1 3/4 c semolina flour

- 1 large lemon or 2 small lemons

-1/2 tsp salt

-1 3/4 c sugar (I used a hair less since I'm trying to cut down on how much sugar we eat)

-4 large eggs

-1 lb fresh ricotta cheese, strained

-Confectioner's sugar

Start by pre-heating the oven to 325. Butter a 11-inch round cake pan. (I only have a 9 inch pain so mine was slightly thicker.)

Heat milk in saucepan until simmering, and then whisk in flour and salt. Boil stirring constantly for 2 minutes. Remove from heat and stir in button and sugar. (By this time the kitchen smells heavenly.) Transfer the batter to a bowl to cool. Make sure to stir every so often to prevent a skin from forming.

Zest lemons and stir into the batter. Beat in eggs, one at a time, until combined. Beat in ricotta.

Pour batter into baking pan, and bake until golden brown, approximately 1 hour. (Since mine was a bit fuller, I baked mine for 1:25. I also took some of the excess to avoid an overflow situation and bake them in mini corning-ware.)

After removing the cake from the over, sprinkle a tiny bit of confectioner's sugar. Enjoy immediately!

*Recipe tweaked from this one.

-MC-