This moist lemon cake made in the air fryer is a fluffy pantry cake that can be prepared quickly and easily.
Simple ingredients and faster baking at a lower temperature than in a conventional oven result in a fluffy, tender cake that’s perfect for breakfast, a snack, or as a meal finale, for young and old alike.
Read on to learn how to make lemon cake in the air fryer with the quick and easy recipe below.
Ingredients:
- 2 eggs
- 100 g (1/2 cup) sugar
- 100 ml (1/3 cup + 1 tablespoon) vegetable oil
- 100 ml (1/3 cup + 1 tablespoon) milk
- 200 g (1 2/3 cups) all-purpose flour
- 8 g (2 teaspoons) baking powder
- Juice of half a lemon
- Zest of one organic lemon
- Powdered sugar (for decorating)
How to make moist lemon cake in the air fryer:
- In a large bowl, beat the eggs with the sugar until light and fluffy.
- Add the juice of half a lemon and the grated zest of one lemon, and continue whisking. Then add the vegetable oil and milk, whisking until the mixture is smooth.
- Stir in the flour and baking powder.
- Grease and flour an 18-20 cm (7-8 inch) diameter cake tin suitable for your air fryer, and pour in the prepared mixture.
- Preheat the air fryer to 160°C (320°F).
- Bake the lemon cake in the air fryer for twenty-five minutes. At the end of the baking time, do the toothpick test: insert a toothpick into the centre of the cake – it should come out dry. If not, bake for a few more minutes.
- Allow the cake to cool completely in the tin, then turn it out onto a serving plate or tray and decorate with powdered sugar as desired before serving.
Enjoy!
