Vanilla Hazelnut Pound Cake

A community recipe by Vishinka

Not tested or verified by Nigella.com

Introduction

This recipe comes from the book Sophie's Cakes by Sophie Dudemaine, French culinary author. This is my go-to recipe for a vanilla cake. It is light, tender, moist. The flavor is excellent.

Ingredients

Serves: 8-10

Metric Cups

3 eggs
100 grams sugar
160 grams plain flour
2 teaspoons bicarbonate of soda
55 grams butter (melted)
vanilla yoghurt
1 teaspoon vanilla extract
50 grams hazelnuts (chopped)

3 eggs
3½ ounces sugar
5⅔ ounces all-purpose flour
2 teaspoons baking soda
1⅞ ounces butter (melted)
vanilla yoghurt
1 teaspoon vanilla extract
1¾ ounces hazelnuts (chopped)

Method

Vanilla Hazelnut Pound Cake is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180 C/ 350OF.

In a bowl beat together the eggs and sugar for 5 minutes until it is light and creamy.

Add progressively flour and baking powder. Then add the butter and mix.

Add yoghurt and vanilla extract. Mix. And finally add hazelnuts. Mix well.

Grease a cake pan.

Spread the batter into the greased pan.

Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Preheat oven to 180 C/ 350OF.

In a bowl beat together the eggs and sugar for 5 minutes until it is light and creamy.

Add progressively flour and baking powder. Then add the butter and mix.

Add yoghurt and vanilla extract. Mix. And finally add hazelnuts. Mix well.

Grease a cake pan.