Air Fryer Lemon Drizzle Cake.

Equipment Needed

Preheat your air fryer to 320°F (160°C) for 3 to 5 minutes.
Lightly grease a 6-inch cake pan with butter or non-stick spray, and line the bottom with a round of parchment paper.

In a medium mixing bowl, beat the softened butter and granulated sugar together using a hand mixer on medium speed for about 2 to 3 minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.
Gently fold half of the dry ingredients into the wet mixture using a spatula.
Pour in the milk, stir to incorporate, and then fold in the remaining dry ingredients just until combined. Do not overmix.

Pour the smooth batter into your prepared cake pan, smoothing the top with a spatula.
Place the cake pan carefully into the preheated air fryer basket.
Air fry at 320°F (160°C) for 22 to 25 minutes.
Check for doneness at the 20-minute mark. A skewer inserted into the center should come out clean. (If the top browns too quickly before the center is cooked, loosely cover the top of the pan with a piece of aluminum foil for the final 5 minutes).

While the cake is baking, prepare the syrup.
In a small bowl, whisk together the powdered sugar and fresh lemon juice until completely smooth and runny.

Once baked, remove the cake pan from the air fryer and place it on a heat-proof surface.
Using a wooden skewer or toothpick, poke holes all over the warm cake surface.
Slowly pour the lemon glaze evenly over the warm cake, letting it soak deep into the sponge.
Allow the cake to cool in the pan for 15 minutes before running a thin knife around the edges and turning it out onto a serving plate.

Check Pan Clearance: Ensure your cake pan has at least 0.5 to 1 inch of space around all sides inside the air fryer basket to allow proper hot air circulation.
Fresh Lemons Are Key: Always use fresh lemons for both the zest and juice. Bottled lemon juice lacks the bright, aromatic oils present in real lemon peel.
Temperature Adjustment: Air fryers cook faster than conventional ovens due to concentrated airflow. Keeping the temperature at 320°F (160°C) prevents the outer edges from burning while the center bakes completely.

Room Temperature: Keep in an airtight container at room temperature for up to 3 days.
Refrigerator: Store covered in the fridge for up to 5 days. Serve at room temperature or warm slightly for 10 seconds in the microwave.
Freezer: Slice the un-glazed cake, wrap individual slices tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw before adding fresh glaze.

Servings per Recipe: 8 slices