Are you ready to elevate your baking game with the ultimate round lemon drizzle cake cooked effortlessly in the air fryer? Brace yourself for an easy-to-follow lemon drizzle cake recipe that not only produces a moist and flavourful outcome but also minimizes cleanup time, thanks to a handy round silicone baking pan.

cooking cakes in an air fryer involves more than just adjusting temperatures and times; it’s about finding the right fit for your air fryer basket, which is often not your standard cake size. Fear not, as we guide you through the process, ensuring your lemon drizzle cake fits snugly and cooks to perfection.

But first, let’s delve into what sets a drizzle cake apart. Essentially, it’s a cake adorned with a unique icing—a departure from the traditional butter and sugar mix. In our lemon drizzle cake, the icing consists of lemon juice, providing a thinner, more delectable coating that isn’t as heavy as conventional cake icings.

Now, let’s address a common concern: Why is my lemon drizzle cake soggy? It often boils down to the air fryer not reaching the right temperature for that crisp top or a miscalculation in the wet-to-dry ingredient ratio. To avoid sogginess, ensure your batter has the right consistency—thick, not thin.

Here’s where the plot thickens—our lemon drizzle cake recipe is just part 1 of 2. We believe in maximizing ingredients, so we whipped up enough lemon cake batter for two delightful creations: the air fryer lemon drizzle cake and scrumptious Lemon Slices. Yes, one batter, two delectable treats!

Now, let’s talk ingredients. We opted for Tesco seedless lemons, though any variety works. Use small to medium-sized lemons to maintain the perfect lemon balance. For flour, we recommend high-quality self-raising flour, such as Bero, and caster sugar for that ideal level of sweetness. The fantastic four—eggs, butter, milk, and a touch of vanilla essence—work harmoniously to create a creamy, light batter.

For the lemon drizzle icing, simplicity reigns. Grab some icing sugar (confectioner’s sugar in the USA) and, you guessed it, lemon juice. The magic happens when these two ingredients combine, resulting in a luscious lemon drizzle.

Now, the moment you’ve been waiting for—how to make the lemon drizzle cake:

1. Start by blending butter and sugar until creamy.
2. Add eggs, vanilla essence, and lemon zest; mix slowly.
3. Gradually incorporate flour, milk, and lemon juice for a creamy batter.
4. Pour the batter into silicone baking pans.
5. Air fry for a carefully calibrated duration: 15 mins at 180°C, 10 mins at 170°C, and a final 10 mins at 160°C
6. As it cools, prepare the lemon drizzle icing: mix lemon juice and icing sugar.
7. Drizzle the icing over the cake for the finishing touch.

This air fryer lemon drizzle cake is a game-changer, and the hand mixer and air fryer combo will revolutionize your baking routine. Embrace the simplicity, relish the flavour, and bid farewell to complicated cleanup!

Wondering about cook times? We’ve fine-tuned the process with three temperature settings to ensure a perfectly cooked lemon drizzle cake. Trust us; the slightly extended cook time is well worth the moist, delectable outcome.

Before you embark on this lemony journey, consider these tips and tricks:

• Embrace the silicone advantage for easy cleanup.
• Feel free to experiment with different cake shapes in the air fryer.
• Adjust the lemon quantity to suit your taste preferences.
• For an extra layer of decadence, sandwich two lemon cakes with lemon curd.

Bonus air fryer trick: This cook time and method are versatile, suitable for various cakes. Optimal results at 170°C for a perfectly cooked center without compromising the top.

Air-Fried Lemon Drizzle Cake Delight

Recipe by Naveed

2.5 from 2 votes

Course: Air Fryer Recipes, DessertCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

This easy-to-follow recipe promises a moist and flavoursome outcome, perfect for satisfying your sweet cravings.

Ingredients

• 225g Butter

• 275g Self Raising Flour

• 225g Caster Sugar

• 4 Tbsp Semi Skimmed Milk

• 2 Medium Lemons (rind and juice)

• 1 Tbsp Vanilla Essence

• 4 Large Eggs

• Lemon Drizzle Icing:

• 4 Tbsp Icing Sugar

• 2 Large Lemons (juice only)

Directions

• Place butter and caster sugar in a bowl; use a hand mixer to achieve a creamy texture.
• Crack in the eggs, add vanilla and lemon zest; mix slowly with the hand mixer.
• Gradually add flour, milk, and lemon juice; mix until a creamy lemon cake batter forms.
• Pour the batter into two silicone baking pans and place them in the air fryer.
• Air fry for 15 minutes at 180°C, followed by 10 minutes at 170°C and a final 10 minutes at 160°C, or until a cocktail stick comes out clean.
• Remove the lemon cakes from the air fryer, allow them to cool, and peel away the silicone.
• In a small bowl, mix icing sugar and lemon juice until you achieve a creamy, slightly wet icing.
• Use a spoon to drizzle the lemon icing over the cakes—4 left to right drizzles, followed by 4 top to bottom. Sprinkle with a little extra lemon zest for the finishing touch.

Notes

• Icing: Note that icing sugar in the US is called confectioner’s sugar.
  Quantity: This lemon cake batter makes enough for two cakes. You can make one round lemon drizzle cake and the second into a copycat Mr Kipling Lemon Slices, or customize as desired.
  Zest: When grating lemon rind, aim for a very small grater to avoid large bits in your lemon cake.