The ultimate round lemon drizzle cake cooked in the air fryer. This lemon drizzle cake recipe is the easiest ever to prep, cooks perfectly in the air fryer, is moist and flavoursome and you will want to go back for a second slice.
Even better, the washing up is fast thanks to the use of a round silicone baking pan.
An easy, 5-ingredient lemon cake that’s cooked in the air fryer in under 30 minutes – what’s not to love? Serve with a dollop of cream, berries or just eat as is.
Round Lemon Drizzle Cake
I love recipe requests that we get on Recipe This. Its nice to see what our readers want to make with their kitchen gadgets and lets me try something new along the way. That’s how our instant pot swiss steak, air fryer doughnuts, bread machine pizza dough and our soup maker French onion soup became a thing.
So, when a regular reader of ours from England asked us to make a Mary Berry Lemon Drizzle Cake and adapted it to the air fryer we were up for the challenge and looking forward to it.
After all, we love an air fryer cake and adapting it with the times and temperatures that are needed to cook it perfectly in the air fryer.
But that is not the only thing you need to adapt when cooking cakes in the air fryer. Another big part of it is finding a way for it to fit in the air fryer. After all, if you have an air fryer basket, its not your standard cake size.
6 Ingredients
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Check out our lemon drizzle cake batter and note how thick it is:
And if yours is too thin, I recommend mixing in a little extra flour so that it wont go soggy when cooked.
Air Fryer Lemon Cake (2 Ways)
This lemon drizzle cake recipe is actually part 1 of 2 of our air fryer lemon cakes. I love to make use of my ingredients and make more than one thing with them.
What I did was make enough lemon cake batter for two cakes:
And then you are doing all the prep at once and can make your baking more interesting. One lot of cake batter went into the Philips Air Fryer and the other into the Cosori Air Fryer.
Then whilst the first became our easy lemon drizzle cake, the other became delicious Mr Kipling Lemon Slices. Which was like taking the batter, adding two layers of icing, and cutting into slices.
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Lemon Drizzle Cake Ingredients
Lemons – We opted for some Tesco seedless lemons, but any lemons will do. Aim for small to medium so that your simple lemon drizzle cake doesn’t end up with more lemon in than ours.
Flour – For best results I recommend self raising flour. And for making your lemon drizzle cake the best ever, opt for a better quality flour such as bero.
Sugar – I recommend using caster sugar like you did when you learnt how to make basic cakes at school. It’s a lot sweeter than some other white sugars and this means you don’t need to use as much.
Eggs – You will need 4 large eggs to combine the ingredients and make the cake with.
Butter – I have always made the best lemon drizzle cake with butter. When I have swapped the butter for margarine it has never been as moist.
Milk – I also add a little milk at the end of the mixing. This is to make sure the lemon cake batter is really creamy and it will be a light cake.
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Grease a 20cm round cake pan. Line base with baking paper.
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Use electric beaters to beat the butter , sugar , flour , eggs , lemon rind and juice for 3-4 minutes or until pale and creamy. Spoon batter into prepared pan. Smooth surface.
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Place the pan in the basket of the air fryer. Set the air fryer to 160C. Bake for 25 mins or until a skewer inserted in the centre comes out clean (see tip). Set aside for 5 minutes before transferring to a wire rack to cool.
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Serve the cake warm or at room temperature.
ENJOY
