Lemon Hazelnut Cake


Our upstairs neighbor originally gave us a slice of this cake and I have never tasted anything quite like it. The texture is almost a bit like a moist cornbread, mostly due to the fact that ground hazelnuts make up a large portion of the ingredients. It is fresh and tart and certainly not too sweet- all the characteristics of a good cake in my opinion.

The only problem if you’re in the US is that you’ll need a kitchen scale. You can buy a cheap one on amazon or at Target/Walmart, etc. You’ll need to switch it to grams. If you do that then this cake is as simple as can be.


  • 200g unsalted butter, softened
  • 200g sugar
  • 3 large eggs
  • 60 grams flour
  • a bit of baking powder (maybe 1/4 teaspoon)
  • 125g ground hazelnuts
  • zest of 2 lemons
  • juice of 1 lemon, plus more for garnish


  • Cream the butter and sugar together. Add the eggs.
  • Mix in the flour and baking powder, combine well.
  • Add in the hazelnuts and lemon zest and combine.
  • Add the juice of 1 lemon and stir well.
  • Pour into a greased circular pan or springform pan.
  • Bake at 180 C (350 F) for 30-45 minutes. Most pans will take about 35-40 minutes. I use a black springform pan so mine actually took about 25 minutes. You can check it with a toothpick or knife to see if it is ready.
  • If you like your cakes a bit sweeter then leave it as is. If you prefer it a bit more tart, then pour/squeeze a bit more fresh lemon juice over the top while it is hot.
  • Let cool and enjoy!

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