Preheat oven to 350 degrees Fahrenheit.

Butter and flour a 9” bundt pan.

In a small bowl mix the flour, salt and baking powder together and set aside for later.

In a large mixing bowl, cream the butter on high for 2 minutes, then add sugar and beat for another 5 minutes. Add the eggs one at a time, mixing each egg completely before adding the next. Beat in the lemon zest. Fold in half of the flour mixture, and then stir in half of the milk. Fold in the remaining flour, and then stir in the remaining milk.

Pour the mixture into the bundt pan.

Bake for 40-45 minutes.

When the cake is done, test by inserting a toothpick in the middle of the cake and if it comes out clean, the cake is done, remove from the oven and cool in the pan on a rack for 15 minutes. While the cake is cooling, make a sugar syrup by bringing the water and the sugar to a boil, continue to stir over high heat until the sugar is dissolved, the syrup will be clear. Let the syrup cool for a few minutes, and then add the lemon juice.

While the cake is still in the pan, make holes in the cake with a skewer, then slowly spoon the lemon syrup over the cake, letting it absorb into the cake, when it has completely absorbed, and repeat one more time.

Place a plate over the top of the pan and then turn upside down to remove the cake from the pan. Boil the remaining couple of spoons of syrup again until it becomes thick. Brush the cake with the thickened syrup forming a glaze on the cake and then press the hazelnuts on top.

Serve warm.