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