Lemon Drizzle Cake
A delightful and simple Lemon Drizzle Cake that captures the essence of sunny afternoons with its moist texture and zesty flavor, perfect for any occasion.
Ingredients
Cake Ingredients
- 250 g butter/marg Use unsalted butter for better control over sweetness.
- 250 g caster sugar Provides sweetness and a tender crumb.
- 250 g self-raising flour Key for making the cake light and fluffy.
- 5 medium eggs Helps bind and add protein.
- 2 pieces lemons (zest) Fresh zest adds a citrusy kick.
- 2 tbsp lemon extract/juice Adds tanginess.
Drizzle Ingredients
- 2 tbsp caster sugar For the drizzle.
- 1 tbsp lemon extract To mix with the caster sugar.
Instructions
Preparation
- Preheat your air fryer to 320°F (160°C).
- In a mixing bowl, combine the butter and caster sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually sift in the self-raising flour, folding it into the mixture gently to avoid overmixing.
- Fold in the zest of the lemons and lemon extract/juice.
- Transfer the batter into two greased 1lb loaf tins.
Baking
- Place the tins in your preheated air fryer and bake for about 50 minutes.
- Check for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.
Finishing Touches
- Mix caster sugar with lemon extract and drizzle it over the tops of the warm cakes.
- Allow the cakes to cool completely before slicing.
Notes
Ensure butter is at room temperature for ease of mixing. Use fresh lemons for best flavor. Store leftovers in an airtight container for up to three days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 20g
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