Air fryer lemon drizzle cake


Yesterday I cleaned out my pantry. It’s been a job I’ve tried everything in my power to avoid. After my meditation yesterday, I was guided through a 7 day challenge- Stop holding yourself back, I committed to doing it.
On the final day I had to commit to a power action. This is something you decide to do in the morning when you wake up. There are 2 conditions. It can only be ONE thing and you can’t go to sleep that night until you have completed it.

I felt so good after doing it and inspired to be a little more organised. I trotted off to the shops to get those containers that you see on printerest that all the Stretford wives use. I love how some people are just naturally organised. I am not one of them, mostly flying by the seat of my pants, but I do aspire all the same.

On my spree, I came across this perfect little baking pan. I have been looking for a loaf pan that would fit into my air fryer. Here it was.

Ready for the lemon drizzle

I hurried home and started working on a lemon drizzle cake that would fit into this pan. The first time I made cup cakes in the air fryer I had leftover batter. That’s not good for someone who is relying on me to get it right for them when they try it at home. So I’ve got the perfect amount of batter to fit into this little loaf pan.

Air Fryer preheated to 180°C
Small loaf pan 15cm long X 8cm wide X 6cm deep buttered


120g self raising flour
100g caster sugar
1/4 tsp salt

40ml milk
80g unsalted butter
1 tsp vanilla extract

40ml milk
25g crème fraiche
1 egg
Zest of 1 lemon

40g lemon juice
2 Tbls icing sugar

Sift and whisk flour, sugar and salt in a mixing bowl
Add the butter, milk, vanilla and zest to that. Using a hand mixer, mix together to ensure no lumps scraping down the sides as you go.
In a separate bowl add the second batch of milk along with the crème fraiche, egg and zest, whisk until it’s properly mixed together.
Add this to the flour mix in 3 stages mixing and scraping down the sides between each addition.
Pour into prepared pan
Place in center of air fryer
Bake for 25-28 min at 180ºC

While that’s baking clean up and prepare the lemon drizzle by heating the lemon juice and adding the icing sugar.

Stick a skewer into middle of cake to ensure it’s done. A few crumbs should stick to skewer. Remove from air fryer and using a skewer poke holes over the loaf now drizzle in the lemon drizzle.  Leave to cook in pan for 10 -15 minutes then cool on wire rack 

Serve with tea
This recipe was done in the Phillips XXL

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