Lemon and hazelnut cake
35 min
A lovely light lemon cake with a sweet lemon and hazelnut glaze drizzled over it. Absolutely lovely!
Anne Pearson
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Ingredients
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
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat the oven to 180 C / Gas 4. Lightly butter and flour a 17cm (7-inch) cake tin.
- 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.
- 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.
- 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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