Air-fryer lemon drizzle cake
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Air-fryer lemon drizzle cake

By Silvana Franco

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

  • Prep:10 mins
    Cook:1 hrs 10 mins
    plus cooling and setting
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 406
  • fat 23g
  • saturates 14g
  • carbs 44g
  • sugars 0g
  • fibre 1g
  • protein 5g
  • salt 0.76g

Ingredients

  • 250g butter , at room temperature
  • 250g caster sugar
  • 4 eggs
  • 250g self-raising flour
  • 3 lemons , zested and juiced
  • 100g icing sugar

Method

  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.

  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.

  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.

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