Lemon and hazelnut cake.

DI Chiara Maci | 6 Mar 2019


Lemon and hazelnut cake.

Mamma mia, how good!

Simplicity for a tasty breakfast or snack.



330g of sifted flour

Half sachet of baking powder

Half teaspoon of salt

225g of softened butter

400g of sugar

4 big eggs

254g of milk

2 tablespoons of lemon peel, finely chopped


Whole hazelnuts


– Preheat oven at 175c.

– Butter and dust a 24cm cake mold with breadcrumbs (I used a mold with donut hole).

– Whip the butter with an electric whisk to get a cream. Add sugar and go on beating.

– Add one egg at a time, stirring.

– Incorporate flour, salt and baking powder (previously mixed into a bowl). Continue to whisk. Alternate adding milk, too.

– Join the whole hazelnuts, the grated lemon peel and mix with a spatula for cakes.

– Pour the mixture into the mold and cook for 65/70 minutes. Do the toothpick test to check the cooking.

– Take the cake out of the oven and let it cool down.

– You can finish it with a glaze. Mix 135g of granulated sugar with 80g of squeezed lemon juice and brush the cake, still hot. Let it cool completely and absorb the icing.

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