This Mary Berry Air Fryer Lemon Drizzle Cake is a moist and zesty recipe, which is made with fresh lemons and a crunchy sugar topping. It’s a classic, foolproof recipe adapted for the air fryer, ready in about 45 minutes.
Mary Berry Air Fryer Lemon Drizzle Cake Ingredients
For the Lemon Cake:
- 125g (4.5oz) softened butter or baking spread
- 125g (4.5oz) caster sugar
- 125g (4.5oz) self-raising flour
- 1 level tsp baking powder
- 2 large eggs
- 2 tbsp milk
- Finely grated zest of 1 large lemon
For the Crunchy Drizzle:
- 100g (3.5oz) granulated sugar
- Juice of 1 large lemon
How To Make Mary Berry Air Fryer Lemon Drizzle Cake
- Prepare the Air Fryer and Tin: Preheat your air fryer to 320°F (160°C). Grease a 6-inch round cake tin or a 1lb loaf tin that fits comfortably in your air fryer basket. Line the base with parchment paper.
- Make the Cake Batter: Using Mary Berry’s all-in-one method, measure all the cake ingredients (butter, caster sugar, flour, baking powder, eggs, milk, and lemon zest) into a large mixing bowl.
- Mix the Batter: Beat everything together with an electric mixer for about 1 to 2 minutes, until the batter is smooth, pale, and well-combined.
- Bake the Cake: Pour the mixture into the prepared tin and level the surface. Cover the top of the tin loosely with a piece of aluminum foil. Place the tin in the air fryer basket and bake for 25 minutes.
- Finish Baking: After 25 minutes, carefully remove the foil and continue to bake for another 5 to 10 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Prepare the Drizzle: While the cake is baking, prepare the crunchy topping. In a small bowl, simply mix together the granulated sugar and the lemon juice.
- Drizzle the Cake: As soon as the cake is done, and while it is still hot and in the tin, poke holes all over the surface with a skewer. Pour the lemon and sugar mixture evenly over the top of the cake.
- Cool and Serve: Let the cake cool completely in the tin. This allows the drizzle to soak in and form a delicious, crunchy crust. Once cool, carefully remove the cake from the tin. Slice and serve.
Recipe Tips
- Why cover the cake with foil? Air fryers cook with intense heat from the top. Covering the cake with foil for the majority of the cooking time prevents the top from burning before the center has a chance to cook through.
- How do I know when the cake is done in an air fryer? All air fryers cook slightly differently. The best way to check for doneness is to insert a skewer or toothpick into the thickest part of the cake. If it comes out clean, the cake is ready.
- Can I use a different size tin? You must use a tin that allows for plenty of airflow around it in the air fryer basket. A 6-inch round or 1lb loaf tin is ideal for this recipe quantity. Using a larger tin may result in an undercooked center.
- How do I get the perfect crunchy topping? The secret is to pour the drizzle over the cake while it is still hot from the air fryer. This allows the lemon juice to soak into the sponge, leaving the granulated sugar on top to form a crisp, crunchy shell as it cools.
What To Serve With Air Fryer Lemon Drizzle Cake
This zesty and sweet cake is a classic for a reason and is perfect on its own, especially with:
- A hot cup of Earl Grey or English Breakfast tea.
- A simple cup of black coffee.
How To Store Air Fryer Lemon Drizzle Cake
Store: The cake will keep beautifully in an airtight container at room temperature for up to 4 days. Do not store it in the refrigerator, as this can cause the sponge to become hard and dry.
Air Fryer Lemon Drizzle Cake Nutrition Facts
- Calories: ~350 kcal per slice
- Protein: 4g
- Fat: 18g
- Carbohydrates: 45g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have self-raising flour, use 125g of plain flour and increase the baking powder to 2 level teaspoons in total.
Caster sugar has finer crystals, which dissolve more easily into the cake batter for a smoother texture. Granulated sugar has larger crystals, which is why it’s perfect for the drizzle, as it provides that signature crunchy topping.
Yes, this cake freezes very well. Once completely cool, you can freeze the entire cake or individual slices. Wrap it tightly in a double layer of plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature.
Mary Berry Air Fryer Lemon Drizzle Cake Recipe
Description
A classic, moist, and intensely zesty lemon cake adapted perfectly for the air fryer, made with Mary Berry’s simple all-in-one method and finished with a signature crunchy lemon sugar drizzle.
Ingredients
Instructions
- Preheat air fryer to 320°F (160°C). Grease and line a 6-inch round or 1lb loaf tin.
- Combine all cake ingredients in a large bowl and beat with an electric mixer for 1-2 minutes until smooth.
- Pour the batter into the prepared tin, level the top, and cover loosely with foil.
- Bake in the air fryer for 25 minutes. Remove the foil and bake for another 5-10 minutes, until a skewer comes out clean.
- While the cake bakes, mix the granulated sugar and lemon juice together for the drizzle.
- As soon as the cake is done, poke holes all over the top with a skewer and pour the drizzle over the hot cake.
- Let the cake cool completely in the tin before slicing.
Notes
- The all-in-one method makes the cake batter quick, easy, and foolproof.
- Covering the cake with foil is essential to prevent the top from burning in the air fryer.
- Pouring the drizzle over the hot cake is key for the crunchy topping and moist sponge.
- All air fryers vary, so check your cake with a skewer to ensure it’s cooked through.
