Lemon and hazelnut cake

    35 min

    A lovely light lemon cake with a sweet lemon and hazelnut glaze drizzled over it. Absolutely lovely!

    8 people made this

    Serves: 10 

    • For the cake
    • 110g (4oz) cooking margarine
    • 110g (4 oz) caster sugar
    • Rind of 1 lemon
    • 2 eggs, beaten
    • 75g (3 oz) self-raising flour
    • 25g (1 oz) ground hazelnuts
    • 2 tablespoons warm water
    • For the icing
    • 1 lemon, juiced
    • 2 tablespoons caster sugar
    • 2 tablespoons ground hazelnuts

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Lightly butter and flour a 17cm (7-inch) cake tin.
    2. In a large bowl, cream the margarine and 110g sugar; mix in the lemon rind and eggs. Gradually add the self-raising flour, beating well after each addition. Fold in 25g hazelnuts and warm water. Pour mixture into prepared cake tin.
    3. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, 25 to 35 minutes. Allow to cool completely on a wire rack before icing.
    4. To prepare the icing: Mix lemon juice, 2 tablespoons sugar and 2 tablespoons ground hazelnuts in a bowl; spread over the surface of cooled cake.

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