Air fryer Lemon drizzle cake

Ingredients

For the Cake:

• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup (60ml) vegetable oil or melted butter
• 1/4 cup (60ml) milk
• 2 large eggs
• Zest of 1 large lemon
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp vanilla extract

For the Drizzle:

• 1/4 cup (50g) granulated sugar
• 2 tbsp freshly squeezed lemon juice

Optional Topping:

• Powdered sugar for dusting or lemon zest for garnish.

Instructions

1. Prepare the Air Fryer:
   Preheat your air fryer to 320°F (160°C) for 5 minutes. Grease and line a 6-inch cake pan with parchment paper or use a silicone cake mold.
2. Mix the Dry Ingredients:
   In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Mix the Wet Ingredients:
   In another bowl, whisk the eggs, oil (or butter), milk, lemon zest, lemon juice, and vanilla extract until well combined.
4. Combine the Batter:
   Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Avoid overmixing.
5. Bake in the Air Fryer:
   Pour the batter into the prepared cake pan. Smooth the top with a spatula. Place the pan in the air fryer basket and bake at 320°F (160°C) for 25–30 minutes or until a toothpick inserted into the center comes out clean.
6. Prepare the Lemon Drizzle:
   While the cake bakes, mix the sugar and lemon juice in a small saucepan over low heat until the sugar dissolves. Set aside to cool.
7. Cool and Drizzle:
   Once the cake is done, let it cool in the pan for 5–10 minutes. Remove it from the pan and transfer it to a wire rack. Poke small holes all over the top with a skewer or fork, then pour the lemon drizzle over the cake while it’s still warm.
8. Serve:
   Let the cake cool completely before slicing. Optionally, dust with powdered sugar or garnish with extra lemon zest.