Air Fryer Lemon Drizzle Cake
A light, moist, and tangy air fryer lemon drizzle cake. Quick, easy, and perfect for family gatherings or a simple teatime treat.
There is just something about a lemon drizzle cake that feels so comforting and cheerful. The first time I tried making this in the air fryer, I was honestly a little skeptical. Could it really work as well as the oven? Well, the answer was a very big yes. It baked up beautifully golden with that soft, moist crumb inside and a perfectly tangy glaze on top. What made me love it even more was how quick and easy it was. No need to heat up the oven or wait too long, which is always a blessing when the grandchildren are popping by and you want a fresh cake ready.
My husband raved about how light it tasted and insisted on a second slice before dinner, and I have to admit, I joined him. This recipe has quickly become a staple in my kitchen. It is budget friendly, uses simple ingredients you probably already have, and the flavor is simply wonderful. If you are looking for a cake that is both fuss free and a guaranteed crowd pleaser, this is the one to try.
Questions You May Have About This Recipe
Can I use bottled lemon juice instead of fresh lemons?
Yes, though fresh lemons give the cake a brighter and fresher flavor.
Do I need to preheat the air fryer?
Follow your air fryer manufacturer’s preheating instructions. Never preheat with loose baking parchment inside the basket.
How do I know when the cake is done?
Insert a skewer into the center. If it comes out clean, the cake is ready.
Can I freeze this cake?
Yes, once cooled wrap slices tightly and freeze for up to 2 months.
What size tin should I use for the air fryer?
Use a metal loaf tin with a capacity of at least 1.5 litres that fits your air fryer with clearance around it for airflow and above it for the cake to rise. Check your machine and tin rather than assuming a particular length will fit; do not fill the tin more than two-thirds full.
What You Need To Make Air Fryer Lemon Drizzle Cake
200 g self raising flour
200 g caster sugar
200 g unsalted butter, softened
4 large eggs
Zest of 2 lemons
Juice of 1 lemon
For the drizzle glaze:
Juice of 1 lemon
100 g icing sugar
How To Make Air Fryer Lemon Drizzle Cake
Set the air fryer to 160°C (320°F), preheating if your model requires it. Grease a metal loaf tin of at least 1.5 litres that fits with room for airflow. Line the tin with parchment, keeping the paper below the rim and away from the heating element.
Beat together the butter and caster sugar until pale and fluffy.
Add the eggs one at a time, mixing well after each addition.
Fold in the flour and lemon zest, then stir through the lemon juice.
Spoon the batter into the prepared tin, no more than two-thirds full, and level the top. Place it in the basket with clearance around and above the tin. If the batter exceeds that level, bake the excess separately in a suitable small tin.
Cook for about 45 to 65 minutes, checking the center from 35 minutes. Air fryers and tins vary: continue until a skewer inserted deeply into the center has no wet batter and the top springs back lightly. If the top browns too quickly, lower the temperature to 140°C (285°F) and continue until the center is cooked. Allow about 60 minutes for baking when planning.
Let the cake stand in the tin for 10 minutes. While it is still warm, mix the icing sugar with enough of the remaining lemon juice to make a pourable drizzle, adding the juice gradually.
Prick the warm cake all over with a skewer, then spoon the drizzle evenly over it. Let it soak in and cool in the tin before lifting out and slicing; allow about 45 minutes for standing, cooling and setting, or longer if needed.
Tips
Make sure your butter is softened before starting for the best texture.
Check the top after about 25 minutes. If it is browning quickly, reduce the heat, but do not remove the cake until its center is cooked through.
Add poppy seeds for a lovely extra crunch and flavor.
This cake tastes even better the next day as the lemon drizzle soaks through.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “So easy and the flavor was amazing. My neighbors loved it when I shared slices.” Margaret H.
⭐️⭐️⭐️⭐️ “I was surprised how well this worked in the air fryer. Perfect texture.” Irene S.
⭐️⭐️⭐️⭐️⭐️ “My husband said this was the best lemon cake he has had in years.” Jeanette W.
⭐️⭐️⭐️⭐️⭐️ “I added a few poppy seeds and it turned out wonderful.” Linda P.
⭐️⭐️⭐️⭐️ “I had to bake it 5 minutes longer but it came out moist and tasty.” Harold C.
Printable Recipe
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Air Fryer Lemon Drizzle Cake
A light, moist, and tangy lemon drizzle cake baked in the air fryer. Quick, easy, and perfect for family gatherings or a simple teatime treat.
Ingredients
- 200 g self raising flour
- 200 g caster sugar
- 200 g unsalted butter, softened
- 4 large eggs
- Zest of 2 lemons
- Juice of 1 lemon
- For the drizzle glaze:
- Juice of 1 lemon
- 100 g icing sugar
Instructions
- Set the air fryer to 160°C (320°F), preheating if your model requires it. Grease a metal loaf tin of at least 1.5 litres that fits with room for airflow. Line the tin with parchment, keeping the paper below the rim and away from the heating element.
- Beat together the butter and caster sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the flour and lemon zest, then stir through the lemon juice.
- Spoon the batter into the prepared tin, no more than two-thirds full, and level the top. Place it in the basket with clearance around and above the tin. If the batter exceeds that level, bake the excess separately in a suitable small tin.
- Cook for about 45 to 65 minutes, checking the center from 35 minutes. Air fryers and tins vary: continue until a skewer inserted deeply into the center has no wet batter and the top springs back lightly. If the top browns too quickly, lower the temperature to 140°C (285°F) and continue until the center is cooked. Allow about 60 minutes for baking when planning.
- Let the cake stand in the tin for 10 minutes. While it is still warm, mix the icing sugar with enough of the remaining lemon juice to make a pourable drizzle, adding the juice gradually.
- Prick the warm cake all over with a skewer, then spoon the drizzle evenly over it. Let it soak in and cool in the tin before lifting out and slicing; allow about 45 minutes for standing, cooling and setting, or longer if needed.
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