Air Fryer Lemon Drizzle Cake Easy And Moist
Air fryer tangy lemon drizzle cake is moist and sure to become a firm favourite!
Easy to make and ready in under 30 minutes.
Read on for my 9 expert tips!
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Ingredients
For the cake:
- 175g margarine
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour
- 1 teaspoon baking powder
- Zest and juice of 2 lemons
For the drizzle:
- 70g caster sugar
- Juice of 1/2 large lemon
How To Cook Lemon Drizzle Cake In The Air Fryer
Preheat your air fryer to 160C/320F for 5 minutes.
In a large bowl, cream the margarine and caster sugar until light and fluffy.
Add the eggs one at a time, mixing well after each egg.
Stir in the lemon zest and juice.
Sift in the flour and baking powder, folding gently.
Pour the batter into a greased and lined cake tin.
Place the tin/silicon mould in the air fryer basket and cook for 25 minutes.
After 15 minutes, carefully cover the cake with foil to prevent over-browning. To secure it tuck under the tin/mould.
Check for doneness with a skewer/toothpick. If needed, cook longer at 5-minute intervals until the skewer comes out clean.
While the cake is cooking, mix the drizzle ingredients.
Once the cake is done, remove it from the air fryer and poke holes all over the top with a skewer.
Pour the drizzle over the warm cake, allowing it to soak in.
Cool the cake for 10 minutes then transfer to a wire rack.
Dust with icing sugar before serving.
Suitable Cake Tins For This Recipe:
This versatile pack of 2 is designed specifically for the Ninja Dual Air Fryer, allowing you to bake delicious loaves or prepare fluffy omelettes with ease.
This 2-pack of non-stick moulds is ideal for creating muffins, puddings, and bread. Designed for quick release, these moulds ensure your baked goods come out effortlessly, maintaining their shape and texture.
9 Expert Tips For Making The Perfect Air Fryer Lemon Drizzle Cake
1. Choose the Right Pan
For air fryer lemon drizzle cake, opt for a cake tin or mould that fits comfortably in your air fryer basket. Line the bottom with parchment paper for easy removal and to prevent sticking.
2. Perfect Your Batter Consistency
Aim for a smooth, pourable batter that’s not too thick or too runny. To achieve this, make sure all your ingredients are at room temperature before mixing. This allows for better mixing and a smoother batter.
3. Maximise Lemon Flavour
Don’t skimp on the lemon! Use both lemon zest and juice in your batter. The zest contains essential oils that pack a powerful punch, while the juice adds tanginess and moisture.
Pro tip: Roll your lemons on the counter before juicing to release more juice.
4. Preheat Your Air Fryer
Just like with a conventional oven, preheating your air fryer is crucial for even baking. Set your air fryer to 160C/320F and let it heat up for about 3-5 minutes before adding your cake batter.
5. Don’t Overfill Your Pan
Fill your cake tin about 2/3 full to allow room for the cake to rise without overflowing. This ensures proper air circulation for even baking.
6. Monitor Baking Time Closely
Air fryers can cook faster than conventional ovens, so keep a close eye on your cake. Start checking for doneness around the 20-minute mark by inserting a toothpick/skewer into the centre. If it comes out clean or with just a few moist crumbs, your cake is ready.
7. Create the Perfect Drizzle
Mix fresh lemon juice with caster sugar until you achieve a pourable consistency. Add lemon zest for an extra flavour boost. Pour this mixture over your cake while it’s still warm.
8. Cool Properly for Best Texture
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack. This cooling period allows the cake to set properly and helps distribute moisture evenly throughout.
9. Store Properly for Lasting Freshness
Store your air fryer lemon drizzle cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring it to room temperature before serving for the best flavour and texture.
Keep your food fresh and organised with the Plastic Airtight Food Storage Containers! This pack of 18 features a vibrant blue design and is perfect for storing everything from snacks to leftovers. Each container is leakproof and airtight, ensuring your food stays fresher for longer while preventing spills and messes.
More Delicious Air Fryer Desserts:
Q&A: Air Fryer Lemon Drizzle Cake
Q1: How can I make my lemon drizzle cake healthier?
A: You can reduce the sugar in the batter and drizzle, substitute with a natural sweetener like honey or maple syrup, or use whole wheat flour for added fibre.
Q2: What if I don’t have fresh lemons?
A: If fresh lemons aren’t available, you can use bottled lemon juice. However, fresh lemons provide more flavour. If using bottled juice, opt for 100% pure lemon juice without additives.
Q3: How do I know when my cake is done?
A: Start checking for doneness around the 20-minute mark by inserting a toothpick or skewer into the centre of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready. If not, continue baking and check every 5 minutes.
Q4: Can I freeze my lemon drizzle cake?
A: Yes! To freeze your air fryer lemon drizzle cake, wrap it tightly in plastic wrap and then in aluminium foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it at room temperature before serving.
Q5: What can I serve with lemon drizzle cake?
A: Lemon drizzle cake goes well with whipped cream, fresh berries, or a scoop of vanilla ice cream. For an extra citrusy twist, serve it alongside lemon curd or a dollop of Greek yoghurt.
Q6: How do I store leftovers?
A: Store your air fryer lemon drizzle cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week. Bring it to room temperature before serving for the best flavour and texture.
Air Fryer Lemon Drizzle Cake
Ingredients
- For the cake:
- 175g margarine
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour
- 1 teaspoon baking powder
- Zest and juice of 2 lemons
- For the drizzle:
- 70g caster sugar
- Juice of 1/2 large lemon
Instructions
- Preheat your air fryer to 160C/320F for 5 minutes.
- In a large bowl, cream the margarine and caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each egg.
- Stir in the lemon zest and juice.
- Sift in the flour and baking powder, folding gently.
- Pour the batter into a greased and lined cake tin.
- Place the tin in the air fryer basket and cook for 25 minutes.
- After 15 minutes, carefully cover the cake with foil to prevent over-browning. To secure it tuck it under the tin.
- Check for doneness with a skewer/toothpick. If needed, cook longer at 5-minute intervals until the skewer comes out clean.
- While the cake is cooking, mix the drizzle ingredients.
- Once the cake is done, remove it from the air fryer and poke holes all over the top with a skewer.
- Pour the drizzle over the warm cake, allowing it to soak in.
- Cool the cake for 10 minutes then transfer to a wire rack.
- Dust with icing sugar before serving.
Notes
Tip: Roll the lemons on your countertop before cutting for more juice.
