This air fryer lemon cake is a simple and easy recipe to follow, and you only need a few ingredients that you probably have in your cupboard to make it
Lemon cakes, with their zesty flavours, offer a lighter and more summery alternative to rich chocolate cakes. However, the thought of spending hours slaving away in a hot kitchen to make one can be off-putting.
This is where an air fryer becomes a game-changer for those wanting a quick homemade bake with minimal fuss. This recipe stays true to its roots. It follows the same ingredients and method as a traditional lemon drizzle cake.
The only twist is that there’s no need to switch on the oven. And the cherry on top? You can whip up this Good Food cake in just 10 minutes, reports the Express
For this cake recipe, you’ll need a loaf cake tin that fits snugly into your air fryer.
Air fryer lemon cake recipe
250g butter (room temperature)
250g caster sugar
Four eggs
250g self-raising flour
Three lemons (zest and juice)
100g icing sugar
Method
In a large mixing bowl, blend together the butter, sugar, eggs, flour, a pinch of salt, and two-thirds of the lemon zest. Stir until the mixture turns soft, fluffy, and smooth, or use an electric mixer for ease.
The batter should be pale and free from lumps. If you fancy, stir in a small handful of poppy seeds for added texture.
Preheat the air fryer to 160C. Pour the batter into the prepared tin and smooth out the surface.
Bake the lemon loaf for 60 to 80 minutes.
Carefully transfer the warm cake onto a wire rack placed over a tray. Use a skewer to poke deep holes all over the top.
Drizzle the icing slowly over the cake, allowing it to trickle down the sides. Let the icing set before serving.
