Lemon Hazelnut Torte
Lemon Hazelnut Torte is a delightful dessert that perfectly balances the bright zest of fresh lemons with the rich, nutty flavor of hazelnuts. This moist and decadent cake is sure to impress at any gathering, whether it’s a sunny brunch or a festive dinner. With its stunning presentation and mouthwatering aroma, this torte will become a go-to recipe for special occasions and everyday indulgence alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ⅓ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup ground hazelnuts
- 1 tsp baking powder
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a mixing bowl, beat the butter and granulated sugar until fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Incorporate lemon juice and zest.
- In another bowl, whisk together flour, ground hazelnuts, and baking powder. Gradually fold into the wet mixture until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack. Dust with powdered sugar once cooled.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 19g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: - Toasting hazelnuts enhances their flavor; allow them to cool before adding to the batter. - For gluten-free options, substitute with a gluten-free flour blend. - Top with whipped cream or fresh berries for an extra touch.