It’s possible to make a really, really good air fryer lemon drizzle cake! There are just a few things you need to do a bit differently from an oven recipe to get that fluffy sponge and super zingy flavour.
Just like a standard lemon drizzle cake, you'll make a batter, spoon it into a cake tin, bake it, and then drench it in lemon syrup while still warm.
But for it to be perfect, this air fryer lemon drizzle cake recipe includes a numbers of tweaks that are crucial to ensure a lovely, even, top-to-bottom bake.
- You'll use a small tin that allows maximum circulation around the air fryer basket.
- You'll use a metal tin as it more readily conducts heat.
- You'll avoid over filling your tin, so that the heat can reach the centre of the batter before the outside burns.
- You'll cover the top of your tin with foil for most of the bake to encourage the heat to reach the cake more evenly.
- You'll preheat your air fryer to give the heat from underneath a head start.
- You'll bake low and slow to give your cake a chance to cook through to the centre.
They're all really simple actions and all clearly outlined in the recipe below so you'll have no problem getting great results.
I like to serve this lemon drizzle cake on its own as I really don't think it needs anything extra.
But if you're feeling like being particularly indulgent, you could serve it with a drizzle of double cream, a scoop of mascarpone, or even a little Greek yogurt to cut through the sweetness.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 170 g (6 oz) white caster sugar (superfine sugar)
- 170 g (6 oz) salted butter
- 2 medium free range eggs
- 170 g (6 oz) self-raising white flour
- 3 (2) unwaxed lemons
- 4 tbsp icing sugar (powdered sugar)
Equipment
- Mixing bowl
- Silicone spatula (or wooden spoon)
- 6-inch round baking tin
- Greaseproof paper
Instructions
Grease a 6-inch round baking tin and line the bottom.
Put the butter and sugar in a mixing bowl.
Whisk together until creamy.
Add the eggs.
Whisk again.
Sift in the flour.
Fold together.
Add the zest of 2 lemons and the juice of 1.
Stir through.
Spoon the mixture into your prepared baking tin.
Fold a pleat into a piece of foil and cover the top of the tin with it.
Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
Place the cake tin in the air fryer basket, set it to 150C and bake for 60 minutes, removing the foil top for the final 10 minutes.
Place the tin on a cooling rack.
To make the syrup, put the icing sugar and the juice of the remaining lemon into a small saucepan.
Bring to the boil and boil for 1 minute.
Prick the cake all over with a skewer.
Pour the syrup over the cake (be careful - it will be extremely hot) and use a brush or the back of a spoon to ensure it covers the cake evenly.
Leave to cool completely in the tin.
You can then slice and serve.
Look at the tender, syrupy crumb!
I hope you really enjoy it.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this air fryer lemon drizzle cake recipe
Air Fryer Lemon Drizzle Cake Recipe
Ingredients
- 170 g (6 oz) white caster sugar (superfine sugar)
- 170 g (6 oz) salted butter
- 2 medium free range eggs
- 170 g (6 oz) self-raising white flour
- 3 (2) unwaxed lemons
- 4 tbsp icing sugar (powdered sugar)
Equipment
- Mixing bowl
- Silicone spatula (or wooden spoon)
- 6-inch round baking tin
- Greaseproof paper
Instructions
- Grease a 6-inch round baking tin and line the bottom.
- Put the butter and sugar in a mixing bowl and whisk together until creamy.
- Add the eggs and whisk again.
- Sift in the flour and fold together.
- Add the zest of 2 lemons and the juice of 1 and stir through.
- Spoon the mixture into your prepared baking tin.
- Fold a pleat into a piece of foil and cover the top of the tin with it.
- Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
- Place the cake tin in the air fryer basket, set it to 150C and bake for 60 minutes, removing the foil top for the final 10 minutes.
- Place the tin on a cooling rack. Prick all over with a skewer.
- To make the syrup, put the icing sugar and the juice of the two lemons into a small saucepan. Bring to the boil and boil for 1 minute.
- Pour the syrup over the cake (be careful - it will be extremely hot) and use a brush or the back of a spoon to ensure it covers the cake evenly.
- Leave to cool completely in the tin.
Nutrition
More air fryer desserts to try
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