Air-fryer lemon drizzle cake
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
- Serves: 10 persons
- 250g butter , at room temperature
- 250g caster sugar
- 250g self-raising flour
- 3lemons , zested and juiced
- 100g icing sugar
Step 1Line a loaf tin with baking parchment. Tip the butter, sugar, eggs, flour, a pinch of salt and two-thirds of the lemon zest into a bowl, then beat with an electric whisk for 4-5 mins until pale and fluffy.
Step 2Heat the air-fryer to 160C. Spoon the cake mixture into the prepared tin, smoothing the surface. Cook for 1 hr-1 hr 10 mins until a skewer inserted in the centre comes out clean (you can cover the surface with foil if it starts to get too dark). Leave to cool in the tin for 5 mins.
Step 3Meanwhile, combine the icing sugar, remaining lemon zest and just enough juice to make a smooth, pourable icing. Carefully lift the warm cake out onto a wire rack set over a tray and poke deep holes all over the top using a skewer. Slowly drizzle over the icing, letting it drip off the edges. Leave to set before serving.