AIR FRYER LEMON DRIZZLE CAKE
Make the ideal Lemon Drizzle Cake in your Air Fryer by following this incredibly simple recipe! With just five ingredients, you can make a delightful lemon drizzle loaf that is fluffy, moist, and worthy of sharing. I promise that everyone will be begging for seconds
Ingredients:
For the cake
- Just the zest of two lemons
- 200 g (1 cup) sugar preferably caster or superfine
- 200 g (1 ¼ cups) self-raising flour, or as directed in the notes
- ¼ cup plus 2 tablespoons softened unsalted butter or margarine (200 g; Stork)
- 2 large eggs
- 2 tablespoons lemon juice
Regarding the drizzle
- ½ cup (100g) granulated sugar, plus additional if necessary
- Just the juice of two lemons
Guidelines
- Heat the air fryer to 325°F, or 160°C. Grease a small loaf pan with cake release and line it with baking parchment or liners.
- Squeeze the lemon juice into the mixing basin. To release the lemon oil, add the sugar and rub the zest into it.
Two lemons, 200 g (1 cup) sugar, and the zest of one lemon, combined with fingertips - Add the remaining ingredients and beat with an electric hand mixer for about a minute, or until the batter is fully smooth.
Two eggs, 200 g (¾ cup + 2 tbsp) softened unsalted butter, 200 g (1 ¼ cups) self-raising flour, and two tbsp lemon juice - Level the cake batter in the pan after spooning it in. When the cake is brown, risen, and a tester put in the centre comes out clean, transfer it to the air fryer and bake for 40 to 45 minutes. Should the tester reveal moist batter, cook for an additional 2 to 4 minutes and recheck.
- After the cake has been in the basket for five minutes, remove the basket from the air fryer. Using a skewer, make holes all over the cake.
testing an air fryer basket with a lemon drizzle - In a bowl, combine the sugar and lemon juice; sprinkle over the top. To allow the drizzle to seep into the warm cake, take your time while doing this.
½ cup (100g) granulated sugar, two lemons. - The drizzle will solidify into a crunchy crystal glaze as you carefully transfer the cake onto a wire rack to cool. Cut into pieces and serve immediately, or store covered at room temperature for up to 5 days.
Notes:
How to Prepare Flour for Self-Rising
In the UK, self-rising flour, sometimes known as self-raising flour, is frequently used. Should you have to create your own, mix 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, and a small amount of salt by sifting them together. This recipe calls for just this quantity.
Nutritional Details
Calories: 357kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 203mg | Potassium: 101mg | Fiber: 2g | Sugar: 31g | Vitamin A: 773IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 1mg