Air Fryer Lemon Cake Recipe

Why I Love This Recipe

This Air Fryer Lemon Cake is a game-changer for anyone who loves the ease of using an air fryer! It’s a quick, moist, and perfectly tangy cake that’s done in less than 35 minutes. I love how simple and fuss-free this recipe is — no need to preheat the oven or deal with long baking times. Plus, the air fryer gives this cake a golden, slightly crisp exterior while keeping the inside wonderfully soft. The burst of fresh lemon flavor in every bite makes it the perfect treat to satisfy a sweet tooth. It’s incredibly versatile and can be enjoyed as a snack, dessert, or even as a quick breakfast. You’ll fall in love with how easy it is to make!

Air Fryer Lemon Cake Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 35 minutes

Ingredients

• 120 grams flour (about 4¼ oz)
• 75 grams soft butter (about 2½ oz)
• 75 grams margarine (about 2½ oz)
• 2 large eggs
• 75 grams fine granulated sugar (about 2½ oz)
• 2 tablespoons lemon juice
• 1½ teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the Air Fryer:
   Preheat your air fryer to 320°F (160°C) for about 5 minutes.
2. Mix the Wet Ingredients:
   In a mixing bowl, beat the soft butter, margarine, vanilla extract, and sugar together using a mixer or whisk until the mixture becomes light and creamy. This should take about 5 minutes. Be careful not to overmix.
3. Add the Eggs:
   Add the eggs, one at a time, to the butter mixture. Beat each egg in well before adding the second one.
4. Add the Dry Ingredients:
   To the mixture, add the flour, baking powder, lemon juice, and a pinch of salt. Mix everything together until thoroughly combined. The batter should be smooth and well-blended.
5. Prepare the Cake Pan:
   Lightly butter a cake pan with some soft butter. Then cut a piece of parchment paper in a circle to fit the bottom of the pan to ensure the cake doesn’t stick.
6. Pour the Batter into the Pan:
   Pour the cake batter into the prepared cake pan. Use a spatula to smooth the top of the batter.
7. Bake the Cake in the Air Fryer:
   Place the cake pan into the air fryer basket and slide it into the air fryer. Set the timer for 20-25 minutes and bake until the cake is golden and cooked through. The top should be slightly browned.
8. Check for Doneness:
   After the baking time, insert a bamboo skewer or toothpick into the center of the cake. If it comes out clean, the cake is done.
9. Cool the Cake:
   Let the cake cool in the pan for at least 5 minutes. Then, carefully turn the cake pan over onto a wire rack to cool completely.

Tips & Tricks

• Don’t Overmix: When mixing the wet ingredients (butter, sugar, eggs), avoid overmixing as it could affect the cake’s texture. The batter should be light and fluffy, not overly dense.
• Butter and Margarine Combo: The combination of butter and margarine gives the cake a lovely balance of flavor and moisture, so try not to substitute them unless absolutely necessary.
• Flavor Variations: If you’re craving something different, you can add a teaspoon of lemon zest to boost the lemon flavor or a tablespoon of poppy seeds for a lovely texture.
• Moist Cake: The air fryer creates a crispy outer layer but keeps the inside of the cake incredibly moist. Ensure you check with a toothpick to avoid overbaking.

Notes

• Air Fryer Size: This recipe works best in a standard air fryer basket. If you’re using a smaller air fryer, you may need to reduce the amount of batter or adjust the cooking time.
• Lemon Juice: Fresh lemon juice works best for the cake’s tangy flavor, but bottled lemon juice can also be used in a pinch.
• Cooling: Allow the cake to cool in the pan for at least 5 minutes before removing it. This helps it set properly and prevents breaking when turning it out onto the wire rack.

Storage

• Room Temperature: Store any leftover cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you prefer a firmer texture, refrigerate the cake for up to 5 days. Be sure to cover it well to prevent it from drying out.
• Freezing: You can freeze slices of the cake for up to 3 months. Wrap the slices in plastic wrap and place them in an airtight bag or container. To enjoy, simply thaw and reheat in the air fryer or microwave for a few seconds to bring back its moist texture.

FAQs

1. Can I use a different type of flour?
Yes, you can substitute almond flour or coconut flour for a gluten-free version. Keep in mind that you might need to adjust the liquid ratios, as these flours absorb moisture differently.

2. Can I make the cake in a regular oven?
Yes, if you prefer to use a traditional oven, bake the cake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

3. Can I add frosting to the cake?
Absolutely! A light cream cheese frosting or whipped cream would complement the lemon flavor beautifully. You can also dust the top with powdered sugar for a simple finish.

4. How do I make the cake more lemony?
To enhance the lemon flavor, add lemon zest to the batter or drizzle a bit of lemon glaze over the top once the cake has cooled.

This Air Fryer Lemon Cake is a quick, delicious, and versatile dessert that will become your go-to when you need something sweet in a hurry. The air fryer makes it easier than ever to enjoy a fresh, homemade cake with minimal effort. Whether you’re baking for a special occasion or just want a little treat, this lemon cake is sure to impress