Air Fryer Lemon Drizzle Cake Recipe
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.
Servings: 8 slices
Equipment
- Mixing bowl
- Silicone spatula (or wooden spoon)
- 6-inch round baking tin
- Greaseproof paper
Ingredients
- 170 g white caster sugar (superfine sugar)
- 170 g salted butter
- 2 medium free range eggs
- 170 g self-raising white flour
- 3 unwaxed lemons
- 4 tbsp icing sugar (powdered sugar)
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
Calories: 350kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 154mg | Potassium: 79mg | Fiber: 1g | Sugar: 26g | Vitamin A: 597IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg
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