Yield: 10 to 12 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Inactive Prep Time: 15 minutes
Ease of preparation: intermediate

1/4 cup milk
1 1/2 tablespoons dried yeast (1 package)
3 cups fresh ricotta cheese
1 cup sugar
3 ounces limoncello
1 1/2 cups all-purpose flour, plus more for coating the pan
Butter, for coating the pan
Confectioners' sugar, for garnish

Preheat the oven to 350 degrees F.

In a small saucepan, gently warm the milk over low heat. Place the milk in a medium bowl and add the yeast. Set aside for 15 minutes.

Meanwhile, in a medium bowl, combine the ricotta and sugar and mix until well blended. Add milk and yeast mixture, limoncello and flour, and mix to incorporate. Coat a 9-inch bundt cake mold with butter and flour, pour the mixture into the mold and place in a water bath. Bake for 2 hours, until a toothpick inserted in the center comes out clean.