Preheat your air fryer to 320°F (160°C). Lightly grease a small cake pan (that fits in your air fryer basket) with butter or non-stick spray, and line the bottom with parchment paper.
Make the Cake Batter:
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Mix in the lemon zest, lemon juice, and vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Bake the Cake:
Pour the batter into the prepared cake pan, spreading it out evenly.
Place the cake pan in the air fryer basket and cook for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil.
Prepare the Lemon Drizzle:
While the cake is baking, mix the lemon juice and sugar in a small bowl until the sugar is mostly dissolved.
Drizzle the Cake:
Once the cake is done, remove it from the air fryer and let it cool in the pan for about 10 minutes.
Poke holes all over the top of the cake using a skewer or fork.
Slowly pour the lemon drizzle over the cake, allowing it to soak in.
Cool and Serve:
Let the cake cool completely in the pan before removing it.
Slice and serve, enjoying the tangy lemon flavor!
Tips:
Adjust the cooking time based on your specific air fryer model, as times can vary.
For an extra lemony punch, you can add more lemon zest or a bit of lemon extract to the batter.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an added treat.
