Air-fryer lemon drizzle cake

Ever tried your air-fryer for baking? While it’s not ideal for perfectly even cakes, it’s great for a fuss-free loaf cake, like this lemon drizzle

Prep:10 mins
Cook:1 hrs 10 mins
plus cooling and setting

Serves 10
Easy

Nutrition per serving

kcal 406
fat 23g
saturates 14g
carbs 44g
sugars 0g
fibre 1g
protein 5g
salt 0.76g

Ingredients

250g butter , at room temperature
250g caster sugar
4 eggs
250g self-raising flour
3 lemons , zested and juiced
100g icing sugar

Method

Line a loaf tin with baking parchment. Tip the butter, sugar, eggs, flour, a pinch of salt and two-thirds of the lemon zest into a bowl, then beat with an electric whisk for 4-5 mins until pale and fluffy.
Heat the air-fryer to 160C. Spoon the cake mixture into the prepared tin, smoothing the surface. Cook for 1 hr-1 hr 10 mins until a skewer inserted in the centre comes out clean (you can cover the surface with foil if it starts to get too dark). Leave to cool in the tin for 5 mins.
Meanwhile, combine the icing sugar, remaining lemon zest and just enough juice to make a smooth, pourable icing. Carefully lift the warm cake out onto a wire rack set over a tray and poke deep holes all over the top using a skewer. Slowly drizzle over the icing, letting it drip off the edges. Leave to set before serving.

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