Air Fryer Lemon Drizzle Cake

4.34 from 12 votes

Bake the perfect Air Fryer Lemon Drizzle Cake following my super easy recipe! Only five ingredients and you have a moist, fluffy and delicious lemon drizzle loaf worth bragging about.

Prep Time10

Cook Time45

Total Time55

Course: Afternoon Tea, Cake

Cuisine: British

Keyword: Air Fryer Lemon Drizzle Cake

Servings: slices

Calories: 357kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the cake

2 lemons zest only
1 cup (200g) sugar ideally caster / superfine sugar
1⅔ cups (200g) self-rising flour (self-raising) or see notes
¾ cup + 2 tbsp (200g) softened unsalted butter or margarine
2 large eggs room temperture
2 tbsp lemon juice

For the drizzle

½ cup (100g) granulated sugar , plus extra if needed
2 lemons juice only

Instructions

Preheat the air fryer to 160°C (325°F). Mist a small loaf pan with cake release and line with parchment paper or a baking liner
Zest the lemons into your mixing bowl. Add the sugar and rub the zest into it to release the lemon oil.
2 lemons, 1 cup (200g) sugar
Add all remaining ingredients and beat together with an electric hand mixer until the batter is completely smooth, about a minute.
1⅔ cups (200g) self-rising flour , ¾ cup + 2 tbsp (200g) softened unsalted butter, 2 tbsp lemon juice, 2 large eggs
Spoon the cake batter into the prepared pan and level. Transfer to the air fryer and bake for 40-45 minutes or until the cake is golden, risen and a tester inserted in the middle comes out clean. If the tester comes out with wet batter, continue to cook for a further 2-4 minutes and check again.
Remove the basket from the air fryer and the cake in the basket for five minutes. Poke holes with a skewer over the cake.
Combine the sugar and lemon juice in a bowl and drizzle over the top. Take your time doing this so the drizzle has a chance to soak into the warm cake.
2 lemons, ½ cup (100g) granulated sugar
Carefully lift the cake on a wire rack to cool down – the drizzle will set into a crunch crystal glaze. Slice and share or keep up to five days in a covered cake container at room temperature.

Video

Notes

How to make Self-Rising flour

Self-rising or self-raising flour (self-rising) is commonly used in the UK. If you need to make your own then sift together 1 1/4 cups all-purpose flour with 2 teaspoons baking powder and a pinch of salt. This amount is just right for this recipe.

Nutrition