Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 2 tbsp lemon juice
- 1/2 cup buttermilk
For the Lemon Drizzle:
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
Instructions:
- Preheat the Air Fryer: Preheat your air fryer to 320°F (160°C).
- Prepare the Cake Batter: a. In a bowl, whisk together the flour, baking powder, and salt. b. In a separate bowl, cream the softened butter and sugar until light and fluffy. c. Beat in the eggs one at a time, followed by the lemon zest and lemon juice. d. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Grease and Line the Pan: Grease an 6-inch round cake pan that will fit in your air fryer. Line the bottom with parchment paper.
- Pour the Batter: Pour the cake batter into the prepared cake pan and spread it evenly.
- Air Fry the Cake: a. Place the cake pan into the preheated air fryer basket. b. Air fry at 320°F (160°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Lemon Drizzle: a. While the cake is air frying, mix the lemon juice and granulated sugar in a small saucepan. b. Heat over low heat until the sugar has dissolved, stirring constantly. Remove from heat.
- Drizzle the Cake: a. Once the cake is done, carefully remove it from the air fryer (use oven mitts as it will be hot). b. While the cake is still warm, poke holes in the cake using a toothpick or skewer. c. Pour the warm lemon drizzle over the cake, ensuring it soaks into the holes and covers the surface.
- Cool and Serve: a. Allow the cake to cool in the pan for a few minutes. b. Then, remove it from the pan and let it cool completely on a wire rack. c. Once cooled, you can slice and serve your air fryer lemon drizzle cake…
