Why air fryer lemon cake is a favourite
Baking an lemon cake is much faster than using a traditional oven because the small space heats up instantly. The constant airflow ensures the cake cooks evenly and develops a lovely golden colour on top. It is also more energy efficient which makes it a great choice for quick everyday baking. This recipe delivers a bright lemon flavour that stays fresh for several days.
How to prepare air fryer lemon cake
Cream the base: Place the softened butter and caster sugar into a large mixing bowl. Beat the ingredients together until the mixture looks pale and fluffy. This process incorporates air which helps the cake rise properly during the baking process.
Add wet ingredients: Whisk the eggs into the butter mixture one at a time to prevent curdling. Grate the zest of the lemon and add it to the bowl along with half of the squeezed juice. Stir everything gently until the liquid is fully combined with the creamed butter.
Fold in flour: Sift the self raising flour into the bowl and add the milk to create a smooth consistency. Fold the dry ingredients in carefully using a metal spoon to keep the air inside the batter. Pour the finished mixture into a greased cake tin that fits your.
Bake and cool: Place the tin into the basket and cook the Lemon Cake at 160 degrees for 30 minutes. Check that the centre is cooked by using a skewer before removing it from the fryer. Let the cake cool in the tin for a few minutes then move it to a wire rack.
My best tips for air fryer lemon cake
Make sure all your ingredients are at room temperature before you start mixing the batter. This helps the butter and eggs combine smoothly without any lumps forming. If the top of your lemon cake is browning too quickly you can cover it loosely with a piece of foil halfway through. Always check the size of your cake tin to ensure there is enough space for air to move around it in the basket.
Using fresh lemon juice and zest provides a much better flavour than using bottled versions. For an extra sweet finish you can mix the remaining lemon juice with a little icing sugar to make a glaze. Pour this over the cake while it is still slightly warm so it soaks into the sponge. Store the cake in an airtight container to keep it moist for several days.
If you enjoyed this recipe, you might also try
air fryer frozen samosas,
air fryer bread or
air fryer ham pie.
