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To make the topping: Mix together the sugar and citric acid; set it aside.
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Preheat the oven to 325°F. Butter the inside of a 9” x 5” loaf pan or 12" x 4" tea loaf pan and coat with about half the topping; reserve the other half for the top of the cake.
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To make the cake: In a large bowl, beat together the sugar, butter, salt, baking powder, vanilla, Fiori di Sicilia, and zest. Beat until the mixture is thoroughly combined, then add the eggs one at a time, beating well after each addition.
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Stir together the orange juice concentrate and lemon juice. Add about 1/3 of the flour to the batter, stirring to combine. Stir in about half the orange juice mixture, then another third of the flour, the remaining orange juice, and the remaining flour.
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Spoon the batter into the prepared pan.
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To bake the cake: Bake the 9” x 5” cake for 60 to 70 minutes or the tea loaf for 50 to 60 minutes, until a toothpick inserted into the center comes out free of crumbs.
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Remove the cake from the oven, and let it cool in the pan for 10 minutes. Gently loosen the sides and turn it out onto a rack.
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Rub the top of the warm cake all over with the remaining sugar mixture. Allow the cake to cool completely before slicing.
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Store leftover cake, well wrapped, at room temperature for several days; freeze for up to 1 month.
