Lemon and Crunchy Hazelnut Cake 
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A soft cake with a lemony taste, enhanced by the irresistible crunch of roasted hazelnuts.
Perfect for a snack, this cake is an invitation to indulgence in a light way.
To be enjoyed without moderation with a cup of tea or coffee! 
Ingredients:
150g of flour
100g of hazelnut powder
120g of sugar
100g melted butter
2 eggs
1 sachet of baking powder
The zest of 2 lemons
2 tablespoons lemon juice
100g crushed hazelnuts
A pinch of salt
Preparation:
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Preparation:
Preheat the oven to 180°C. Butter and flour a cake tin.
Mix the dry ingredients: In a bowl, mix the flour, hazelnut powder, yeast and salt.
Prepare the dough: In another bowl, beat the eggs with the sugar until frothy. Add the melted butter, lemon zest and juice. Gradually incorporate the flour mixture.
Pour into the mold: Add half of the crushed hazelnuts to the batter, then pour it into the cake mold. Sprinkle the remaining hazelnuts on top.
Cooking: Bake for about 35-40 minutes. Check the cooking by inserting the blade of a knife, it should come out clean.
Let cool before unmolding and enjoy with a hot drink. 
Trick :
For an extra treat, you can add a lemon icing made with icing sugar and lemon juice, to spread on the cake once it has cooled. 
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