Air fryer recipe · Desserts & Bakes
Lemon Cake
A light sponge with a fresh lemon flavor.
- 28 minTotal time
- 160°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 345kcal
- 4.6 gprotein
- 43.1 gcarbs
- 17.2 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour1 cup
- sugar3/4 cup
- egg2
- butter1/2 cup
- lemon1
Method
Cream and blend
Beat the softened butter and sugar together until pale and fluffy, then mix in the eggs one at a time. Adding the eggs slowly stops the batter from splitting and keeps the finished cake light.
Add lemon
Grate in the lemon zest and squeeze in its juice for a fresh, bright flavour. Stir just to combine, since the zest carries most of the aroma while the juice keeps the crumb moist.
Fold the flour
Fold the flour in gently with a light hand until it just disappears, then pour the batter into a greased tin. Gentle folding keeps the air in so the cake rises soft and even.
Bake
Bake at 160°C for 28 min until the top springs back when lightly pressed and a skewer pushed into the centre comes out clean. Those two signs together mean the crumb is set right through.
