A soft cupboard cake fragrant with lemon and orange zest, inspired by the traditional Mantuan cake but made taller and softer thanks to baking powder. An easy homemade cake, quick to prepare, topped with a crunchy almond crust that makes it even more irresistible — perfect for breakfast and afternoon snack.
It is one of those genuine old-fashioned desserts, just like grandma’s bundt cake cooked on the gas stove or the classic grandma’s apple cake made at home, able to take you back in time with their aromas and flavors. I’ve seen so many of these prepared in my home! This recipe also recalls the angel cake, but today’s version is even more fragrant and soft. Between cakes and loaves, a slice like this guarantees breakfast.
See you at the next recipe… and in the meantime set the table!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 359.32 (Kcal)
- Carbohydrates 47.96 (g) of which sugars 24.13 (g)
- Proteins 6.74 (g)
- Fat 17.33 (g) of which saturated 7.97 (g)of which unsaturated 9.05 (g)
- Fibers 1.64 (g)
- Sodium 175.30 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 tbsp butter
- 3/4 cup + 1 tsp granulated sugar
- 3 eggs
- 1 cup + 2 tbsp all-purpose flour
- 1 packet baking powder
- 3/4 cup potato starch
- 1 packet vanillin powder
- 1 pinch salt
- 1 lemon zest (grated)
- 1 orange zest (grated)
- 3/4 cup almonds (chopped (about 3 oz))
- as needed powdered sugar (for decoration)
Tools: soft cupboard cake
For this cake you can use a springform pan 22–24 cm (about 9–9½ in) in diameter.
- Tortiera
- Hand Mixer
- Bowl
- Parchment paper
Steps: cupboard cake
In a bowl, beat the butter at room temperature with the sugar using a whisk until you obtain a soft, creamy mixture. Then add the first egg and mix well until fully absorbed.
Repeat the same operation with the other two eggs, adding them one at a time and mixing well after each addition until fully absorbed.
Add the sifted flour together with the baking powder and mix gently. Then add the potato starch, vanillin powder and a pinch of salt, combining everything until you obtain a smooth, homogeneous batter.
Finally, add to the batter the grated zest of one untreated (edible peel) lemon and one orange, and continue working the mixture with the electric whisk until the zest is evenly distributed.
Line the bottom of a springform pan with parchment paper previously moistened and well wrung out. Pour the batter into the pan and level it with the back of a spoon.
Before baking, evenly distribute the chopped almonds over the surface.
Bake in a preheated oven, conventional mode, at 356°F for about 40–45 minutes. Always perform the toothpick test: it should come out dry to verify the correct baking of the cake.
Remove from the oven and let cool slightly, then dust with powdered sugar.
Unmold the cake, remove the parchment paper and place it on a serving plate, ready to be served.
Your cake is ready to enjoy! Soft, fragrant and with a delightful citrus aroma, it’s perfect for breakfast, snack time or whenever you want to treat yourself. A simple yet irresistible dessert to share with the whole family… and to make again right away!
Storage and tips
Storage: this cupboard cake keeps at room temperature for 3–4 days if covered with a glass dome.
Tips: let the cake cool in the pan for 10–15 minutes before unmolding so it doesn’t break.
FAQ
Can I replace the chopped almonds?
Yes, you can use chopped hazelnuts, walnuts, or pistachios, or leave it without nuts. The crunch will change slightly, but not the main flavor.
How do I prevent the cake from sticking to the pan?
Line the bottom and sides well with parchment paper or butter and flour the pan. The method of wetting and wringing the parchment paper works very well.
Why does the cake sink during baking?
This often happens if: the batter was overmixed after adding the flour, the oven wasn’t hot enough, or the oven door was opened too early.
