This paper aims to develop a kind of hazelnut muffin with soft texture，fermented flavor and acceptable sensory experience.Based on the basic recipe of pound cake，this paper proposes a kind of recipe and production technique of slightly fermented hazelnut cake.The final product is evaluated by TPA of hardness，elasticity，and sensory evaluation，as well.The optimum proportion of each ingredient is as follows，wheat flour 100，hazelnut powder 40，egg 120，sugar 45，butter 64，yeast 5 and milk 36（wheat flour is used as 100 basis）.The main production technique is as follows：first，whip egg yolk and egg white respectively with oil and powder material；then，pre-activate yeast by milk；third，ferment 20min；finally，bake with temperature 160 ℃ from top and 180 ℃ at the bottom to make the cake taste soft and delicate with the aroma of hazelnut and yeast fermentation.