Air Fryer Lemon Cake Recipe

Ingredients:

• 1 cup (120g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) vegetable oil (or melted butter)
• 1/4 cup (60ml) milk
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 1 large egg
• 1/2 tsp vanilla extract

Optional Lemon Glaze:

• 1/2 cup (60g) powdered sugar
• 1-2 tbsp lemon juice (adjust for consistency)

Instructions:

1. Prepare the Air Fryer:
   • Preheat your air fryer to 160°C (320°F) for 5 minutes.
   • Grease a small round or loaf cake tin that fits in your air fryer or line it with parchment paper.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
   • In a separate bowl, mix the sugar, oil, milk, lemon juice, lemon zest, egg, and vanilla extract until smooth.
4. Combine Wet and Dry:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour into the Tin:
   • Pour the batter into the prepared cake tin, spreading it evenly.
6. Bake in the Air Fryer:
   • Place the tin in the air fryer basket and bake at 160°C (320°F) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
7. Cool and Glaze:
   • Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
   • If making the glaze, whisk together powdered sugar and lemon juice, then drizzle it over the cooled cake.

Enjoy your moist and zesty air fryer lemon cake! If you prefer smaller portions, you can use ramekins to make mini cakes instead.

General Notes:

1. Air Fryer Size:
   • Ensure the cake tin fits into your air fryer basket. If it doesn’t, consider using smaller ramekins or silicone molds.
2. Preheating:
   • Preheating the air fryer ensures even baking. If your model doesn’t require preheating, skip this step.
3. Avoid Overfilling:
   • Fill the cake tin or molds only halfway or up to 2/3 full, as the cake will rise while baking.
4. Check for Doneness Early:
   • Air fryers vary in performance. Start checking your cake 5 minutes before the suggested baking time ends.
5. Even Cooking:
   • Rotate the cake tin halfway through baking to avoid uneven browning if your air fryer doesn’t have good airflow.
6. Cooling Time:
   • Allow the cake to cool slightly in the tin before removing it to prevent breaking.

Ingredient Notes:

• Lemon Zest:
  • Use fresh lemon zest for a more intense lemon flavor. Avoid grating the white pith, as it can be bitter.
• Milk Alternatives:
  • You can use almond milk, oat milk, or any other plant-based milk if you want a dairy-free version.
• Oil Substitutes:
  • Melted coconut oil or unsweetened applesauce can replace vegetable oil for a healthier option.

Air Fryer Tips:

1. Lining the Basket:
   • If you don’t have a tin, use parchment paper to line the air fryer basket. Fold the edges to create a makeshift “pan.”
2. Silicone Molds:
   • These are perfect for air fryers and come in various shapes. They are easy to remove and clean.
3. Avoid Overcrowding:
   • Leave enough space around the cake tin or molds to ensure proper airflow.

For a Twist:

• Add poppy seeds to the batter for a lemon poppy seed cake.
• Swap lemon juice for orange juice to make an orange-flavored cake.
• Sprinkle powdered sugar or add fresh berries for decoration before serving.

Enjoy experimenting with your air fryer for perfect lemon cake results! 😊