Lemon Drizzle Cake in the Air Fryer
An air fryer lemon drizzle cake bakes in roughly 30 minutes at 160 °C, with a soft sponge and the crunchy lemon sugar crust that makes the British classic. A 450 g loaf tin fits most 4–6 litre baskets, so you do not need to heat the oven for a single loaf. This recipe covers the tin, the timing and how to add the drizzle properly.
- Temperature
- 160°C
- Total time
- 1:25hr
- Prep
- 15min
- Servings
- 8
- Per serving
- 230kcal
Why the air fryer works for lemon drizzle cake
Air fryer lemon drizzle cake works because a loaf tin is the right size for the basket and the fan bakes the sponge evenly from every side. A small cake is done in 30 minutes, with no long preheat, and the drizzle goes on while the cake is warm so the crust sets as it cools. The one catch is browning, since the top of a loaf sits close to the heat. At 160 °C with foil over the top for the second half, the sponge stays pale and soft, with a good lemon flavour.
Tin size is a real limit. A 450 g loaf tin, around 16 cm long, fits most 4–6 litre baskets. A 900 g loaf tin, at 23 cm, does not. If your air fryer is a small 4 litre round basket, a 15 cm round tin is the safer choice. Leave 2–3 cm of space around the tin so the air can move.
How to make lemon drizzle cake in the air fryer
Tap a time to start a timer.
- Prepare the tin Grease a 450 g loaf tin and line it with baking paper, keeping the paper no more than 1 cm above the rim so the fan cannot catch it.
- Make the batter Beat the butter, 100 g sugar and the lemon zest for until pale. Beat in the eggs one at a time with a spoonful of flour. Fold in the rest of the flour and the milk until smooth, then spoon into the tin and level.
- Bake Preheat the air fryer to 160 °C for and lower the tin into the basket. Cook for , cover loosely with foil to stop the top browning too fast, and cook for another . A skewer in the centre should come out clean.
- Mix the drizzle While the cake bakes, stir 4 tbsp of the lemon juice with the 50 g sugar. Do not let it dissolve completely, as the grains make the crunchy crust.
- Drizzle and cool Prick the warm cake all over with a skewer, still in the tin. Spoon the drizzle slowly over the top so it soaks in. Leave the cake in the tin for , then lift it out and slice.
Cooking times and temperatures
| Lemon Drizzle Cake | Temperature | Time |
|---|---|---|
| Lemon drizzle loaf, 450 g tinFoil after 15 min | 160 °C | 30–32 min |
| 15 cm round tin | 160 °C | 28–32 min |
| Lemon drizzle cupcakes6 per batch | 160 °C | 12–14 min |
| Reheating a slice | 160 °C | 2–3 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Zest before you squeeze. Zest the lemons first, since a squeezed lemon is nearly impossible to zest. The zest carries most of the lemon aroma.
- Use a real lemon. Bottled juice lacks the sharpness that balances the sweet crust.
- Be patient with the drizzle. Pour in three or four goes, letting each go sink in, so the syrup reaches the middle.
Serving
Slice the cake and serve it with a mug of tea or with a spoonful of crème fraîche and berries for dessert. It sits well with banana bread and cupcakes at a tea table, and the dessert pages have more ideas. Air fryer lemon drizzle cake is best on the day, but still good the next.
Storing and reheating
Wrap the cake in baking paper or keep it in an airtight tin for up to 3 days. Slices can be frozen for up to 3 months. To warm a slice, put it in the air fryer at 160 °C for 2–3 minutes.
Variations
- Poppy seed: Add 1 tbsp poppy seeds to the batter for a nutty crunch.
- Lemon drizzle cupcakes: Divide the batter between 8 double paper cases, bake six at a time at 160 °C for 12–14 minutes and drizzle with the lemon syrup.
- Lemon and blueberry: Fold 80 g blueberries into the batter and add 5 minutes to the cooking time.
Troubleshooting
- The top browns before the middle is cooked
- The fan browns the surface fast. Keep the temperature at 160 °C and cover the cake with foil after 15 minutes. Check that the paper does not stand tall above the tin.
- The drizzle sits on top and does not soak in
- Prick deeper holes, pour the syrup slowly and do it while the cake is still warm. Cold cake does not absorb it.
- The cake is dry
- It was overbaked. Start testing at 26 minutes with a skewer and take it out as soon as it comes out clean.
Frequently asked questions
How long does lemon drizzle cake take in an air fryer?
About 30 minutes at 160 °C in a 450 g loaf tin. A 15 cm round tin takes 28–32 minutes and cupcake-sized cakes take 12–14 minutes.
Can you cook lemon drizzle cake in an air fryer?
Yes. The batter is a standard sponge and bakes well at a lower 160 °C. Use foil on top for the second half so the crust does not darken too quickly.
Is lemon cake the same as lemon drizzle cake?
In the UK, lemon drizzle cake is a lemon sponge soaked in a sharp lemon syrup, which forms a sugary crust. Plain lemon cake may have icing and no drizzle.
What size tin fits in an air fryer for a lemon drizzle loaf?
A 450 g loaf tin, about 16 cm long, fits most 4–6 litre baskets. A 900 g loaf tin at around 23 cm is too long.
Can I make an air fryer lemon cake with oil instead of butter?
Yes. Use 90 ml light vegetable oil in place of the butter. The cake is a little more tender, with a less buttery flavour.
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