Air fryer lemon drizzle cake
Serves 8 - 10
Easy
Prep:
Cook: -
plus cooling and setting
Ever tried your air-fryer for baking? While it's not ideal for perfectly even cakes, it's great for a fuss-free loaf cake, like this lemon drizzle
Skip to ingredients
Units:
- 250g butterat room temperature
- 250g caster sugar
- 4 eggs
- 250g self-raising flour
- 3 lemonszested and juiced
- 100g icing sugar
Nutrition: Per serving (10)
- kcal406
- fat23g
- saturates14g
- carbs44g
- sugars25g
- fibre1g
- protein5g
- salt0.76g
Method
step 1
Line a loaf tin with baking parchment. Tip the butter, sugar, eggs, flour, a pinch of salt and two-thirds of the lemon zest into a bowl, then beat with an electric whisk for 4-5 mins until pale and fluffy.
step 2
Heat the air-fryer to 160C. Spoon the cake mixture into the prepared tin, smoothing the surface. Cook for 1 hr-1 hr 10 mins until a skewer inserted in the centre comes out clean (you can cover the surface with foil if it starts to get too dark). Leave to cool in the tin for 5 mins.
step 3
Meanwhile, combine the icing sugar, remaining lemon zest and just enough juice to make a smooth, pourable icing. Carefully lift the warm cake out onto a wire rack set over a tray and poke deep holes all over the top using a skewer. Slowly drizzle over the icing, letting it drip off the edges. Leave to set before serving.
