Air-Fryer Lemon Drizzle Cake Recipe
Introduction
This air-fryer lemon drizzle cake is a delightful treat that’s moist, tangy, and perfectly sweet. Using an air fryer makes it quick and easy to bake, with a lovely crisp edge and soft center. It’s a perfect way to enjoy a classic dessert with minimal fuss.
Ingredients
- 250g butter, at room temperature
- 250g caster sugar
- 4 eggs
- 250g self-raising flour
- 3 lemons, zested and juiced
- 100g icing sugar
- A pinch of salt
Instructions
- Step 1: Line a loaf tin with baking parchment. In a bowl, combine the butter, caster sugar, eggs, self-raising flour, a pinch of salt, and two-thirds of the lemon zest. Beat with an electric whisk for 4–5 minutes until the mixture is pale and fluffy.
- Step 2: Preheat the air fryer to 160°C. Spoon the cake mixture into the prepared tin, smoothing the surface evenly. Place the tin in the air fryer and cook for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too much, cover it loosely with foil.
- Step 3: Remove the cake from the air fryer and let it cool in the tin for 5 minutes. Meanwhile, mix the icing sugar, remaining lemon zest, and enough lemon juice to make a smooth, pourable icing.
- Step 4: Carefully lift the warm cake out of the tin onto a wire rack set over a tray. Use a skewer to poke deep holes all over the top of the cake, then slowly drizzle the lemon icing over it, allowing it to drip down the sides. Let the icing set before serving.
Tips & Variations
- For an extra zing, add a teaspoon of lemon extract or swap half the caster sugar for light brown sugar for a richer flavor.
- You can substitute self-raising flour with plain flour and 2 teaspoons baking powder if needed.
- Try adding poppy seeds to the batter for a classic lemon drizzle twist.
Storage
Store the lemon drizzle cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. To enjoy again, warm slices gently in the microwave for 10–15 seconds or let it come to room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a conventional oven instead of an air fryer?
Yes, bake the cake in a preheated oven at 170°C (340°F) for about 45–50 minutes or until a skewer comes out clean. Keep an eye on the color and cover with foil if it browns too quickly.
How do I know when the cake is fully cooked?
Insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If batter sticks to the skewer, cook for a little longer and check again.
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Air-Fryer Lemon Drizzle Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf cake (about 8–10 servings) 1x
- Diet: Vegetarian
Description
A delightful and zesty Air Fryer Lemon Drizzle Cake that is moist, fluffy, and bursting with fresh lemon flavor. This easy-to-make loaf cake is cooked in an air fryer for a perfectly tender crumb and topped with a tangy lemon icing that soaks into the cake for an extra burst of citrus goodness.
Ingredients
Cake Batter
- 250g butter, at room temperature
- 250g caster sugar
- 4 eggs
- 250g self-raising flour
- 3 lemons, zested and juiced
- Pinch of salt
Lemon Icing
- 100g icing sugar
- Remaining lemon zest (from the 3 lemons)
- Lemon juice (from the 3 lemons), quantity as needed for smooth, pourable icing
Instructions
- Prepare the Tin and Mix Ingredients: Line a loaf tin with baking parchment to prevent sticking. In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, a pinch of salt, and two-thirds of the lemon zest. Beat the mixture with an electric whisk for 4 to 5 minutes until it becomes pale, light, and fluffy, indicating the batter is nicely aerated.
- Preheat Air Fryer and Cook Cake: Preheat your air fryer to 160°C (320°F). Spoon the prepared cake mixture evenly into the lined loaf tin, smoothing the surface for even cooking. Place the tin into the air fryer basket and cook for 1 hour to 1 hour 10 minutes. Check doneness by inserting a skewer into the center; it should come out clean. If the cake surface starts to brown too much, cover it loosely with foil to prevent over-browning.
- Cool and Prepare Icing: Once the cake is cooked, leave it to cool in the tin for about 5 minutes. Meanwhile, combine the icing sugar with the remaining lemon zest and add lemon juice bit by bit until you achieve a smooth, pourable consistency for the icing.
- Drizzle Icing Over Cake: Carefully remove the warm cake from the tin and transfer it to a wire rack set over a tray to catch any drips. Using a skewer, poke deep holes all over the top of the cake to allow the icing to seep in. Slowly drizzle the lemon icing over the top, letting it drip down the sides for a beautiful finish. Allow the icing to set before slicing and serving.
Notes
- You can use a metal loaf tin that fits in your air fryer basket; measure your air fryer capacity beforehand.
- If you don’t have an electric whisk, a hand whisk will work but will take longer to get a fluffy batter.
- Covering the cake with foil during cooking prevents the top from burning while the inside cooks fully.
- For extra lemon flavor, you can add a teaspoon of lemon extract if available.
- Store leftover cake in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Air Frying
- Cuisine: British
Keywords: lemon cake, air fryer dessert, lemon drizzle cake, easy lemon cake, air fryer recipes, citrus cake
