Lemon and hazelnut cake

Lemon and hazelnut cake


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

Anne Pearson

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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