9 hours Ago By Angela Patrone
The classic lemon drizzle cake is a famously zingy British dessert recipe often found ready-made in supermarkets, but it is super simple to bake yourself at home. This tangy cake can be effortlessly prepared by defying traditional baking methods without ever firing up the oven. BBC Good Food reports that this cake bakes beautifully in an air fryer .
The culinary pros at BBC Good Food noted: “Ever tried your air-fryer for baking? While it’s not ideal for perfectly even cakes, it's great for a fuss-free loaf cake, like this lemon drizzle” They’ve given the recipe an “easy” rating perfect for budding bakers looking for a simple kitchen win. Plus, with a prep time of just 10 minutes, you won't be chained to your kitchen all day. Taking to the comments section, some users who have tried and tested this recipe left glowing reviews.
Hilary Simkins wrote: “I was sceptical about the possibility of baking a cake in my air fryer, but was determined to go it a go. So glad I did, I followed the recipe to the letter and was delighted with the result. A moist, light textured, evenly cooked success.
” Andy and Louise said: “Brilliant, my silicone loaf pan became a little misshapen in the air fryer so I had an odd-shaped loaf. Otherwise, it cooked in the time specified, tasted delicious and was super easy to make. Will definitely make it again.
” Norman 20292 commented: “Amazing Cake. Unfortunately couldn’t find a loaf pan to fit in the air fryer so had to use a normal cake tin instead. End product was delicious.
” Ingredients 250g butter, left at room temperature 250g caster sugar Four eggs 250g self-raising flour Three lemons, zest and juice 100g icing sugar Method Begin by selecting a loaf tin that fits snugly into your air fryer basket or sits on racks if you’re using a digital air fryer oven before cutting a piece of grease-proof paper, crumpling it a tad and then lining your tin with it for stability. Grab a sizeable bowl and mix in the butter, sugar, eggs, flour, a dash of salt, and two portions of lemon zest. Stir well until smooth and light, or get the electric whisk out for a fluffier consistency.
The mixture should be light in colour and lump-free when done. For an extra bit of texture, you could mix in a small handful of poppy seeds at this stage. Next, preheat the air fryer to 160C.
Spoon the cake batter into the prepared tin and smooth over the top. The lemon loaf needs to bake for between one hour and one hour 10 minutes. To see if the cake is ready, stick a skewer into the middle - it should come out clean.
If the cake starts to get too dark, BBC Good Food recommends covering it with foil to stop the top from getting too brown. Let the baked cake cool in the tin for five minutes but don't let it cool completely before making the icing. For the drizzle, combine the icing sugar, the remaining lemon zest and just enough juice to make a smooth, pourable icing.
Carefully take the warm cake out of the tin and put it on a wire rack over a tray. Using a skewer, poke deep holes all over the top of the cake. Slowly pour the icing over the cake, letting it drip down the sides.
Allow the icing to set before serving..
