Lemon Drizzle Cake in Air Fryer

• butter↗250g g

  at room temperature

• granulated sugar250g g
• eggs↗4
• self‑raising flour250g g
• lemons↗3

  zested and juiced

• powdered sugar↗100g g

Step-by-step instructions

1. 1

   Line a cake tin with parchment paper. In a large bowl, beat the butter with the sugar, add the eggs, sifted flour with leavening agent, a pinch of salt and two‑thirds of the lemon zest. Beat with an electric mixer for 4–5 minutes until the mixture is light and fluffy.

2. 2

   Preheat the air fryer to 160 °C. Pour the batter into the prepared tin, smoothing the surface. Cook for 60–70 minutes until a skewer inserted in the centre comes out clean. If the top begins to brown too much, cover it with foil. After baking, let the cake rest in the tin for 5 minutes, then remove onto a rack.

3. 3

   While the cake cools, prepare the glaze: mix the powdered sugar, the remaining lemon zest and enough lemon juice to form a smooth, pourable mixture. Transfer the cake onto a rack over a tray, pierce the top with a skewer making several deep holes. Slowly drizzle the glaze, allowing it to run down the sides. Let the glaze set before serving.