Air-Fried Lemon Drizzle Cake: A Quick, Zesty Treat

Lemon drizzle cake is a classic bake that can be made in an air fryer. This method is ideal if you want to make a small or quick cake. The recipe is easy to adapt from an oven to an air fryer, and the result is a moist, zesty, and delicious cake. The air fryer won't produce a perfectly even cake, but it's a great option if you don't have access to an oven.

Preparing the batter

To prepare the batter, you will need:

• Unsalted butter
• Caster sugar
• Medium eggs, lightly beaten
• Self-raising flour
• Milk
• Lemon juice
• Lemon zest

Start by creaming the butter and sugar together until the mixture is light and fluffy. Then, add the eggs, one at a time, mixing well after each addition. Next, mix in the lemon zest and juice, reserving some for the drizzle. Sift the flour into the mixture and fold gently to combine without overmixing.

Finally, stir in the milk to achieve a smooth, pourable batter consistency. You can adjust the amount of milk based on the consistency you desire. Once the batter is ready, it can be poured into the prepared baking tin.

Cooking the cake

Preheat your air fryer to 160°C. Grease and line a deep 15cm round cake tin or a 2 lb loaf tin with parchment paper or greaseproof paper.

In a large bowl, beat together 225g of unsalted butter and 125g of caster sugar with an electric whisk until the mixture is pale and fluffy, which should take about 5 minutes. Gradually beat in two medium-sized, lightly beaten eggs. Then add 250g of self-raising flour and the zest of two lemons, along with 2-3 tablespoons of lemon juice, and fold the mixture until it is well combined. If your mixture seems too dry, stir in 30ml of milk to reach a smooth, pourable batter consistency.

Pour the batter into your prepared tin and smooth the surface. Place the tin into the air fryer basket and, if your air fryer has a bake function, use that. If not, use the air fryer function and cook for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. If the top of the cake is browning too quickly, cover it with foil, making sure it is secured down around the tin.

The cake is ready when the top is browned and a skewer inserted into the middle comes out clean. If the inside is still uncooked, return the cake to the air fryer and cook for a little longer.

Making the drizzle

Now for the fun part: making the drizzle! While your cake is cooling in its tin, mix together the lemon juice and caster sugar. The exact measurements will vary depending on your taste preferences and the size of your tin, but as a rough guide, you can use the juice of two lemons and 50g of caster sugar. You can also add a tablespoon of water if you want a thinner consistency. Stir everything together until the sugar has dissolved and you're left with a smooth, pourable mixture.

Once your cake is warm, poke holes all over it with a skewer or fork. This will allow the drizzle to sink into the cake and give it that signature moist, zesty texture. Go ahead and pour your drizzle mixture over the cake, making sure to cover all the holes. Leave the cake in the tin until it has cooled completely.

If you want to take your drizzle to the next level, you can add a layer of lemon buttercream or lemon curd in the middle of the cake. Simply spread it on top of one of the cake layers before placing the second layer on top.

For an even more indulgent treat, you can finish off your cake with a lemon drizzle icing. Mix together icing sugar and lemon juice, adding a little at a time until you reach your desired consistency. Drizzle or spread this mixture over the top of your cake.

And there you have it! Your lemon drizzle cake is now ready to be devoured. Enjoy the sweet, tangy flavours of your homemade treat!

Adding the drizzle

Now for the fun part: adding the drizzle!

First, remove your cake from the air fryer and place it on a wire rack. Using a skewer, poke holes all over the top of the cake. This will help the drizzle sink into the cake and give it that delicious, moist texture.

Next, mix together the remaining lemon juice and caster sugar. You can also add a little water to create a thinner consistency if you prefer. The exact amount of lemon juice and sugar you use will depend on your taste preferences and the size of your cake, but a good rule of thumb is to use around 50g of caster sugar for every two tablespoons of lemon juice.

Once your drizzle mixture is ready, slowly pour it over the top of the cake, allowing it to drip down into the holes. You can also drizzle in a zig-zag pattern for a more decorative look.

If you want to get really creative, you can even make a lemon buttercream icing to spread on top of your cake before adding the final drizzle. Simply beat together some softened butter, icing sugar, and lemon juice, adding more lemon juice to taste.

Finally, let the cake cool completely before serving. This will give the drizzle time to set and infuse even more flavour into your delicious lemon drizzle cake!

Serving the cake

Once your lemon drizzle cake is baked, poked with holes, and drizzled, it's time to serve!

If you've used a loaf tin, you can simply slice the cake and serve it straight from the tin. If you're using a round cake tin, you'll need to remove the cake from the tin first. To do this, carefully turn the cake out onto a wire rack, peeling off the parchment paper if necessary. Then, place the cake onto a serving plate or board.

You can serve the cake as it is, or decorate it with some icing. For a simple decoration, mix the remaining lemon juice with icing sugar and drizzle it over the cake. For a more elaborate finish, you can make a buttercream icing by beating together softened butter, icing sugar, and lemon juice. Pipe or spread the buttercream onto the top of one of the cakes, then place the other cake gently on top.

Your lemon drizzle cake is now ready to be enjoyed! It can be stored at room temperature in a lidded cake stand or an airtight container for up to 3-4 days. If you want to keep it longer, you can freeze it for up to a month.

Frequently asked questions