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Vanilla Hazelnut Pound Cake

A community recipe by

Not tested or verified by Nigella.com

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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.

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.
  • Spread the batter into the greased pan.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  • Tell us what you think