Posted by If you’re looking for a simple yet flavorful dessert, this air fryer lemon cake is a perfect choice. It’s tangy, moist, and has a beautiful balance of sweetness and zesty lemon flavor. Whether you’re an experienced baker or new to air fryer recipes, this lemon cake is easy to adapt and delivers fantastic results.
Why Make Lemon cake in an Air Fryer?
The air fryer has become a popular kitchen tool for making quick and easy meals, but did you know it’s also fantastic for baking? By using an air fryer, you can cut down on baking time while still achieving a moist, evenly baked cake with a lovely crisp top. Compared to a conventional oven, the air fryer’s compact design means it heats up faster and uses less energy. This makes it a great choice for baking small cakes like this lemon cake .
Ingredients for the Perfect Lemon cake
To create this classic lemon cake , you’ll need a handful of simple ingredients. Be sure to have everything measured and ready for a smooth baking process. Here’s what you’ll need:
For the Cake Batter:
- 200g self-raising flour
- 200g unsalted butter (at room temperature for easy mixing)
- 200g caster sugar
- 3 medium eggs
- 2 lemons (zested and juiced)
- 30ml milk (you may adjust this slightly depending on the consistency of your batter)
For the Lemon Drizzle:
- 75g caster sugar
- The remaining lemon juice from the lemons used above
Step-by-Step Guide to Make Lemon cake in the Air Fryer
Preparing the Cake Batter
- Cream the Butter and Sugar
Begin by creaming together 200g of softened butter with 200g of caster sugar. The goal is to whip them until the mixture becomes pale and fluffy. This step is crucial as it introduces air into the batter, making the cake light and airy. You can use an electric mixer or whisk by hand for about 2-3 minutes. - Incorporate the Eggs
Once the butter and sugar mixture is light and fluffy, add the eggs one at a time. It’s essential to mix thoroughly after each egg to avoid curdling. If the mixture starts to look a little grainy or separated, don’t worry—this will smooth out when you add the flour. - Add Lemon Zest and Juice
Now, grate the zest of both lemons and add it to the batter. This will infuse your cake with a bright lemon flavor. Then, add 2 tablespoons of fresh lemon juice, setting aside the rest for the drizzle. The fresh zest and juice provide the cake with a refreshing citrusy kick that complements the sweetness perfectly. - Sift and Fold in the Flour
Sift 200g of self-raising flour directly into the bowl. Folding the flour into the wet mixture is key to maintaining the cake’s light texture. Use a spatula or wooden spoon to gently fold in the flour, being careful not to overmix. Overmixing can result in a dense cake instead of a soft, tender crumb. - Adjust Consistency with Milk
Gradually stir in approximately 30ml of milk to loosen the batter, making it smooth and pourable. You want the consistency to be thick but still able to pour easily into your cake tin. If the batter feels too thick, add a little more milk, one teaspoon at a time.
Baking the Lemon cake in the Air Fryer
- Prepare the Cake Tin
While the batter rests, prepare your baking tin. Grease the tin with butter or line it with baking paper to prevent the cake from sticking. The cake tin should fit comfortably inside the air fryer basket. - Pour and Smooth the Batter
Pour the batter into the prepared tin, using a spatula to smooth the top. Try to spread the batter evenly to ensure the cake bakes uniformly. - Air Fry the Cake
Preheat your air fryer to 150°C. Place the cake tin into the basket and bake for 35-40 minutes. The air fryer model you have may impact the cooking time. For example, in a Cosori air fryer, it might take around 40 minutes, whereas the Ninja Dual air fryer may cook the cake in 30-35 minutes. Keep an eye on the cake and check for doneness with a skewer or toothpick. When inserted into the center, it should come out clean, meaning the cake is fully cooked.
Tip: If the top of your cake is browning too quickly, simply cover it with a piece of foil. Secure the foil around the edges of the tin to prevent it from blowing around inside the air fryer. This helps slow the browning process while allowing the center to continue baking.
Making the Lemon Drizzle
While your cake cools slightly, it’s time to make the delicious lemon drizzle that will soak into the sponge.
- Mix the Lemon Drizzle
Combine the remaining lemon juice with 75g of caster sugar. Stir the mixture well until the sugar begins to dissolve into the juice. This sugary, lemony syrup will seep into the cake, giving it that signature tangy flavor and moisture. - Poke Holes in the Cake
As soon as the cake comes out of the air fryer, place it on a wire rack and, while it’s still warm, poke holes across the top using a skewer or toothpick. Be generous with the holes, as they allow the lemon drizzle to penetrate deep into the cake. - Pour the Drizzle
Slowly pour the lemon drizzle over the top of the cake, letting it sink into the sponge. As it drizzles down through the holes, the cake absorbs the lemony goodness, making every bite zesty and moist.
Cooling and Serving
Let the cake cool completely on the wire rack before slicing. If desired, you can finish with a light dusting of icing sugar or even add a simple icing made from icing sugar and lemon juice. This adds an extra layer of sweetness that balances out the tang from the lemon.
Tips for Success:
- Air Fryer Specifics: Every air fryer varies slightly in terms of power and airflow, so make sure to check your cake regularly. If it’s cooking too quickly on top, cover with foil.
- Avoid Overmixing: Once you add the flour, be careful not to overmix the batter to keep your cake light.
- Use Fresh Lemons: Fresh lemon zest and juice provide a vibrant flavor that makes this cake pop.
- Room Temperature Ingredients: For the best results, use butter and eggs that are at room temperature for a smoother batter.
Storing Your Lemon cake
Lemon cake stores well at room temperature in an airtight container for up to 3 days. If you prefer to keep it longer, it freezes beautifully. Wrap it tightly in plastic wrap and place it in a freezer-safe container for up to 3 months. When ready to enjoy, let it thaw at room temperature.
This delightful lemon cake is perfect for serving at gatherings or as a refreshing treat after dinner. Its sweet, zesty flavors are sure to impress anyone who takes a bite.
Air Fryer Lemon Cake
A simple and delicious lemon drizzle cake recipe, perfect for baking in your air fryer. Moist, zesty, and ideal for any occasion.
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 slices
Ingredients
- 200g self-raising flour
- 200g unsalted butter
- 200g caster sugar
- 3 medium eggs
- Zest and juice of 2 lemons
- 30ml milk
- 75g caster sugar (for drizzle)
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing after each addition.
- Stir in the lemon zest and 2 tbsp of lemon juice.
- Sift in flour and fold gently.
- Stir in milk to achieve a smooth batter.
- Pour batter into a greased tin.
- Bake in an air fryer at 150°C for 35-40 minutes.
- Poke holes in the warm cake, pour over lemon drizzle.
- Let the cake cool and enjoy!
