Why make this recipe
Air Fryer Lemon Drizzle Cake is a delightful treat that is perfect for any occasion. This recipe is simple and quick, utilizing the air fryer, which means you save time and energy while still enjoying a fluffy and moist cake. The bright, zesty lemon flavor combined with the sugary drizzle creates a perfect balance that many people love. Plus, with Mary Berry’s trusted techniques, you can be sure you’re in for a delicious dessert!
How to make Mary Berry Air Fryer Lemon Drizzle Cake
Ingredients
- 125g (4.5oz) soft butter
- 125g (4.5oz) caster sugar
- 125g (4.5oz) self-raising flour
- 1 tsp baking powder
- 2 large eggs
- Grated zest of 1 large lemon
- 75g (3oz) granulated sugar
- Juice of 1 large lemon
Directions
- Prepare the cake tin: Grease a 15cm (6in) or 18cm (7in) round cake tin and line the base with greaseproof paper. Ensure the tin fits inside your air fryer basket with enough space for air to circulate around the sides.
- Combine the cake ingredients: Put the soft butter, caster sugar, eggs, self-raising flour, baking powder, and lemon zest into a medium mixing bowl. Using room temperature ingredients helps keep the batter from splitting when mixing.
- Beat the batter: Use an electric hand whisk to beat the mixture for about 2 minutes until it looks pale and smooth. Stop mixing as soon as the ingredients are combined to avoid making the sponge tough.
- Fill the tin: Spoon the batter into your prepared tin, leveling the top with a spoon or spatula. Tap the tin gently on the worktop to remove any large air bubbles trapped in the mixture.
- Set the air fryer: Place the tin into the air fryer basket and set the temperature to 160°C (325°F/Gas Mark 3). Do not preheat unless instructed by your specific model, as the air fryer heats up quickly.
- Bake the sponge: Cook for 30-35 minutes until the cake has risen and the top feels springy when lightly pressed. Check with a skewer to ensure it comes out clean and dry.
- Make the drizzle: Mix the granulated sugar and lemon juice in a small bowl while the cake is still hot. Stir just enough to combine, but do not let the sugar dissolve completely.
- Apply the topping: Prick the surface of the warm cake all over with a skewer or fork. Pour the lemon mixture over the top, allowing the juice to sink into the sponge while the sugar stays on the surface.
- Cool and serve: Leave the cake to cool completely in the tin before removing it. Carefully lift it out and peel away the greaseproof paper before slicing into wedges.
How to serve Mary Berry Air Fryer Lemon Drizzle Cake
This lemon drizzle cake is best served fresh and can be enjoyed on its own or with a cup of tea. You can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It’s perfect for gatherings, birthdays, or as a simple afternoon snack.
How to store Mary Berry Air Fryer Lemon Drizzle Cake
To store your cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Make sure to let the cake come back to room temperature before serving again.
Tips to make Mary Berry Air Fryer Lemon Drizzle Cake
- Ensure all your ingredients are at room temperature to prevent the batter from splitting.
- Don’t overbeat the batter; stop mixing as soon as it’s well combined.
- Make sure to prick the cake before adding the drizzle to allow the syrup to soak in properly.
Variation
You can add poppy seeds to the batter for a delightful crunch and extra flavor. Another variation is to use lime or orange instead of lemon for a different citrus taste.
FAQs
1. Can I use a different type of flour?
Yes, you can use gluten-free flour if you prefer a gluten-free version of this cake.
2. Is it possible to freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap before placing it in a freezer-safe bag or container. It can last for a couple of months in the freezer.
3. How can I make the cake more moist?
You can add a bit of sour cream or yogurt to the batter for added moisture and richness.
Conclusion
Mary Berry’s Air Fryer Lemon Drizzle Cake is a simple, yet delicious dessert that brightens up any occasion. Its zesty flavor and airy texture make it a favorite among many. You can find additional inspiration with recipes like the Air Fryer Round Lemon Drizzle Cake. For more lemon drizzle ideas, check out the Air Fryer Lemon Drizzle Cake and if you are interested in traditional recipes, visit Lemon drizzle cake (Mary Berry) for a classic take. Enjoy your baking!
Air Fryer Lemon Drizzle Cake
Ingredients
Method
- Grease a 15cm (6in) or 18cm (7in) round cake tin and line the base with greaseproof paper.
- Ensure the tin fits inside your air fryer basket with enough space for air to circulate around the sides.
- Put the soft butter, caster sugar, eggs, self-raising flour, baking powder, and lemon zest into a medium mixing bowl.
- Use room temperature ingredients to keep the batter from splitting when mixing.
- Use an electric hand whisk to beat the mixture for about 2 minutes until it looks pale and smooth.
- Stop mixing as soon as the ingredients are combined to avoid making the sponge tough.
- Spoon the batter into the prepared tin, leveling the top with a spoon or spatula.
- Tap the tin gently on the worktop to remove any large air bubbles trapped in the mixture.
- Place the tin into the air fryer basket and set the temperature to 160°C (325°F/Gas Mark 3).
- Do not preheat unless instructed by your specific model.
- Cook for 30-35 minutes until the cake has risen and the top feels springy when lightly pressed.
- Check with a skewer to ensure it comes out clean and dry.
- Mix the granulated sugar and lemon juice in a small bowl while the cake is still hot.
- Stir just enough to combine, but do not let the sugar dissolve completely.
- Prick the surface of the warm cake all over with a skewer or fork.
- Pour the lemon mixture over the top, allowing the juice to sink into the sponge while the sugar stays on the surface.
- Leave the cake to cool completely in the tin before removing it.
- Carefully lift it out and peel away the greaseproof paper before slicing into wedges.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]