recipe!
Ingredients
For the cake
2 lemons zest only
200 g (1 cup) sugar ideally caster / superfine sugar
200 g (1 ¼ cups) self raising flour or see notes
200 g (¾ cup + 2 tbsp) softened unsalted butter or margarine (Stork)
2 eggs large
2 tbsp lemon juice
For the drizzle
½ cup (100g) granulated sugar , plus extra if needed
2 lemons juice only
Instructions
1 – Preheat the air fryer to 160°C (325°F). Mist a small loaf pan with cake release and line with parchment paper or a baking liner
2 – Zest the lemons into your mixing bowl. Add the sugar and rub the zest into it to release the lemon oil.
2 lemons, 200 g (1 cup) sugar
3 – Add all remaining ingredients and beat together with an electric hand mixer until the batter is completely smooth, about a minute.
200 g (1 ¼ cups) self raising flour, 200 g (¾ cup + 2 tbsp) softened unsalted butter, 2 tbsp lemon juice, 2 eggs
4 – Spoon the cake batter into the prepared pan and level. Transfer to the air fryer and bake for 40-45 minutes or until the cake is golden, risen and a tester inserted in the middle comes out clean. If the tester comes out with wet batter, continue to cook for a further 2-4 minutes and check again.
5 – Remove the basket from the air fryer and the cake in the basket for five minutes. Poke holes with a skewer over the cake.
6 – Combine the sugar and lemon juice in a bowl and drizzle over the top. Take your time doing this so the drizzle has a chance to soak into the warm cake. 2 lemons, ½ cup (100g) granulated sugar
7 – Carefully lift the cake on a wire rack to cool down – the drizzle will set into a crunch crystal glaze. Slice and share or keep up to five days in a covered cake container at room temperature.
