Citrus cake in powdered sugar
4 servings
60 minutes
Citrus cake dusted with powdered sugar is an elegant dessert inspired by Italian culinary traditions. Its airy texture combines with the rich aroma of fresh citrus fruits, creating a flavor harmony between sweetness and a light tartness. The delicate buttery base with thin edges perfectly complements the creamy filling with lemon or orange notes. This dessert is often served with tea or coffee, and its exquisite taste makes it suitable even for festive dinners. Italians appreciate such a cake for its simplicity and sophistication, allowing one to enjoy every bite covered in airy powdered sugar. It is perfect for those who love light yet rich desserts with refreshing citrus acidity.
1
Preheat the oven to 170 degrees.
2
Mix 125 g of room temperature butter and 175 g of flour, then add 50 g of powdered sugar after the mixture is homogeneous and knead well.
- Butter: 125 g
- Wheat flour: 200 g
- Powdered sugar: 55 g
3
Take a small baking tray (20x20 cm), line it with parchment paper, and evenly spread the dough on the tray (with fingers or a spoon, as you prefer), slightly raising the edges, as the filling will be liquid. Don't forget to poke the dough with a fork to prevent bubbling and to maintain an even thickness while baking. Place the tray in the oven for about 20 minutes to let the future cake layer slightly 'golden'.
4
While the cake is baking, mix sugar (200 g), flour (2 tablespoons), dry yeast (0.5 teaspoon), salt (0.5 teaspoon), and eggs (2 pcs). Add lemon or orange zest and juice for flavor. Mix everything well.
- Sugar: 200 g
- Wheat flour: 200 g
- Dry yeast: 0.3 teaspoon
- Salt: 0.3 teaspoon
- Chicken egg: 2 pieces
- Lemon zest: 5 g
- Lemon: 1 piece
5
We take out the tray with the golden crust and pour the freshly prepared citrus mixture over the crust.
6
We send the baking tray to the oven for 20-25 minutes. After the dessert has cooled, we sprinkle it with powdered sugar.
- Powdered sugar: 55 g