Air fryer lemon drizzle cake
The air fryer cuts down on baking time and keeps this cake deliciously moist – win, win!
Ingredients:
- 150g softened butter
- 150g or 2/3 cup caster sugar
- Two tsp of coarsely shredded lemon peel
- One teaspoon ground cardamom
- Three Coles Free-Range Australian Eggs
- 225g or 1 1/2 cups self-raising flour
- 3/4 cup (210g) yoghurt with honey taste
- Zest from lemons to serve Lemon icing
- 10 grammes of softened butter
- 160g (one cup) of icing sugar mixture
- 1/2 tablespoon lemon juice
Instructions:
Step 1:
- Grease a circular cake pan with a base measurement of 20 cm, and line it with baking paper.
- Beat the butter, sugar, cardamom, and lemon rind together with an electric mixer until they become pale and creamy.
- One egg at a time, add and beat thoroughly after each addition. Add yoghurt and flour, and stir. Transfer to the ready pan.
- Make the surface smooth.
step two,
- set the air fryer to 180°C.
- Put the pan inside the air fryer’s basket.
- A skewer placed in the centre should come out clean after 35 minutes of baking.
- Let cool in the pan for five minutes, then move it to a wire rack to finish cooling
- . Step Three
- In a bowl, combine the butter and icing sugar to make the lemon icing.
- Add enough lemon juice to the mixture to form a homogeneous paste.
- Transfer cake to a plate for serving. To serve, top with lemon zest and drizzle with lemon icing.
Recipe Note:
Allow for cooling time.
In the oven: To make this without an air fryer, bake at 180°C for 40-45 mins or until a skewer inserted in the centre comes out clean.
Equipment