This lemon and hazelnut cake is bursting with flavor and offers the perfect combination of citrusy zest and nutty goodness. Moist and tender, this cake is made with ground hazelnuts for a rich texture, while fresh lemon juice and zest add a refreshing, tangy twist. It’s topped with a homemade lemon syrup and a zesty glaze, making each bite wonderfully sweet and slightly tart. Perfect for lemon lovers and ideal for any occasion, this cake is a true delight from start to finish.
Why You’ll Love This Recipe:
This cake brings together the earthy richness of hazelnuts with the brightness of lemon, resulting in a perfectly balanced dessert. The lemon syrup soaked into the warm cake keeps it moist and flavorful, while the glaze adds a final layer of sweet citrus goodness. You’ll also appreciate the flexibility of this recipe—you can swap the ground hazelnuts for ground almonds if you prefer, and the cake is easy to prepare in any type of mold. Whether you serve it as a dessert or with tea, this cake is sure to impress.
Perfect Occasion:
This lemon and hazelnut cake is perfect for any celebration or family gathering, but it’s also a wonderful treat to enjoy on a relaxing afternoon with a cup of tea or coffee. Its bright lemon flavor and soft texture make it ideal for spring and summer, though it’s equally comforting in cooler weather. Serve it at brunch, take it to a picnic, or make it for a birthday—this versatile cake is bound to be a hit!
Decoration Tips:
Once the cake is glazed and cooled, you can decorate it with extra lemon zest or some crushed hazelnuts for an extra touch of elegance. For a fresh, vibrant look, top it with a few edible flowers or a sprinkling of powdered sugar. Serve it in generous slices, and for added indulgence, pair each piece with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients for the Cake:
- 4 eggs
- 280g all-purpose flour
- 120g ground hazelnuts (or almond meal)
- 220g sugar
- Zest of 2 lemons
- 14g baking powder
- 100g fresh lemon juice
- 250g double cream
- 100g sunflower oil
Ingredients for the Lemon Syrup:
- 150g fresh lemon juice
- 70g sugar
Ingredients for the Glaze:
- Powdered sugar
- Fresh lemon juice
- 1 tablespoon chia seeds
(Note: Adjust the sugar and liquid according to your desired glaze consistency—thicker glaze needs more sugar, thinner glaze needs more liquid.)
Instructions:
- Prepare the Cake Batter:
Start by preheating your oven to 180°C (350°F) and greasing your preferred cake mold. In a large bowl, rub together the lemon zest and sugar between your fingers until the sugar is infused with the zest’s aroma. Add the eggs and beat well until the mixture is light and frothy. Incorporate the double cream, fresh lemon juice, and sunflower oil, mixing until well combined. Finally, add the dry ingredients—flour, ground hazelnuts, and baking powder—and gently fold them into the wet mixture until just combined. - Bake the Cake:
Pour the batter into your prepared mold, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to avoid overbaking. - Prepare the Lemon Syrup:
While the cake is baking, make the lemon syrup. In a small saucepan, combine the lemon juice and sugar. Heat over low heat for about 10 minutes, stirring occasionally, until the sugar has dissolved and the syrup has slightly thickened. Set aside. - Soak the Cake:
Once the cake is out of the oven, allow it to cool slightly in the pan for 10-15 minutes. While the cake is still warm, poke small holes across the surface using a skewer or toothpick, and generously pour the lemon syrup over the cake to soak in. Let the cake sit until it cools to room temperature. - Make the Glaze:
In a bowl, mix together powdered sugar and fresh lemon juice until you reach your desired glaze consistency. Stir in the chia seeds for added texture and a pop of visual interest. Pour the glaze over the cooled cake while it’s still in the mold, spreading it evenly. Allow the glaze to set before removing the cake from the mold. - Cool and Serve:
Once the cake has fully cooled and the glaze has set, carefully remove it from the mold. Slice, serve, and enjoy!
Enjoy your beautifully moist lemon and hazelnut cake – a zesty, nutty treat that’s sure to impress!
Storage Tip:
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. The flavors will continue to develop as the cake sits, making it even more delicious the next day!
