LUSCIOUS LEMONS

This lemon and hazelnut Madeira cake is the perfect morning tea treat

Preheat oven to 160°C. Combine 150g softened unsalted butter, 150g caster sugar and finely grated zest of two lemons in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in 2 eggs, 4 egg yolks, 2 tbsp sour cream, 1 tsp natural vanilla extract and 175g hazelnut meal. Fold in 150g self-raising flour, ¼ tsp cardamom and 2 tbsp lemon juice, then spoon into a lined medium loaf pan. Bake for 40-45 minutes until a skewer can be inserted and removed cleanly. Cool on a wire rack. Whisk 1 ½ cups sifted icing sugar with 1 tbsp lemon juice until smooth, then spoon over the cake.