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Preheat the oven to 375°F. Grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with parchment paper and butter the parchment. Coat the pan with semolina flour and tap out the excess.
Cook the semolina: Add the semolina, salt, and milk to a medium saucepan and whisk to combine. Set the pan over medium heat, and cook, stirring, until the mixture thickens into a porridge, 5 to 8 minutes. It should be similar to the consistency of cream of wheat.
Add the butter and sugar and cool: Take the pan off the heat. Add the butter and sugar, and stir until combined and smooth. Before adding the eggs, let the semolina cool slightly until warm but not scalding hot, 10 to 15 minutes.
Make the batter: Once the semolina has cooled a bit, add the eggs, one at a time, whisking to combine after each. Beat in the ricotta until fully combined and smooth. Stir in the lemon zest, vanilla extract, and cinnamon.
Bake: Pour the batter into the prepared pan. Bake until the outermost edge of the cake has turned golden brown and the cake has puffed and cracked a bit in places, about 50 minutes. The cake will jiggle slightly, but the center should be no more wobbly than the rest of the cake. Love the recipe? Leave us stars and a comment below!