Soft citrus cake with hazelnut cream.
I present to you a fragrant and joyful dessert, ideal for adding a touch of color to the table. A cake that combines the freshness of orange juice and lemon with the indulgence of hazelnut cream, perfect to delight both adults and children. The surface decorated with colorful sprinkles makes it truly irresistible to the eye!
This cake is prepared in a flash: when I crave a dessert that fills the whole house with the scent of citrus.
Come with me as we start baking right away!
Happy cooking,
Giusi
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Citrus Cake
- 8 oz all-purpose flour
- 2 eggs
- 1/2 cup orange juice
- 1 1/2 tbsp lemon juice
- 2 tbsp vegetable oil
- 1/4 cup milk
- 1 tbsp baking powder
- 1/2 cup granulated sugar
- 3 tbsp hazelnut cream
Tools for the Citrus Cake
- 1 Pan 9-inch
Steps
In a bowl, grate the zest of the orange and lemon directly onto the granulated sugar. Rub well with your fingers or a spoon to perfume the sugar, then add the eggs and beat everything with a hand whisk (or electric mixer) until the mixture is light and fluffy.
Add the orange juice, lemon juice, vegetable oil, and milk, continuing to mix to combine all the liquids well.
Gradually incorporate the sifted flour and baking powder, working the batter until smooth and lump-free.
Pour the mixture into a pan lined with parchment paper and, on the surface, spoon the hazelnut cream, creating swirls with a skewer for a nice marbled effect.
Bake in a static oven at 350°F for about 35 minutes, then remove and let cool completely.
Once the cake is cool, use small dabs of hazelnut cream as “glue” to apply the colorful sprinkles on the surface, distributing them as desired for a super cheerful effect.
I hope you enjoy this soft citrus cake as much as I do! It’s the perfect dessert to bring a bit of cheer to the table with minimal effort.
Storage
The soft citrus cake keeps well for 3-4 days under a glass dome or in an airtight container, remaining soft and fragrant.
I suggest adding the colorful sprinkles only shortly before serving if the environment is very humid, so they will stay perfectly crunchy. If you have already decorated the cake, avoid the refrigerator because the humidity could cause the colors of the sprinkles to fade.
