Ingredients
For the Lemon Cake Batter
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 ml) neutral oil (sunflower, vegetable, or canola)
- 1/3 cup (80 ml) milk, at room temperature
- Zest of 2 fresh lemons
- Juice of 1 large lemon (about 2 tablespoons)
- 1 teaspoon vanilla extract
For the Lemon Syrup (Highly Recommended)
This syrup keeps the cake moist and intensifies the lemon flavor.
- 1/4 cup (60 ml) fresh lemon juice
- 1/4 cup (50 g) granulated sugar
Optional Lemon Glaze (For Serving)
- 1 cup (120 g) powdered sugar
- 2 to 3 tablespoons fresh lemon juice
Equipment Needed
- Air fryer
- 6-inch round cake pan or loaf pan that fits your air fryer basket
- Mixing bowls
- Whisk
- Fine grater or zester
- Measuring cups and spoons
- Toothpick or skewer
Preparation Steps
Step 1: Prepare the Pan
- Lightly grease your cake pan with oil or butter.
- Line the bottom with parchment paper for easy removal.
- Lightly grease the parchment as well.
This step ensures the cake releases cleanly without breaking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, add:
- All-purpose flour
- Baking powder
- Salt
- Whisk thoroughly to evenly distribute the baking powder.
Set aside.
Step 3: Mix the Wet Ingredients
- In a large bowl, add the eggs and sugar.
- Whisk for 1 to 2 minutes until the mixture becomes pale and slightly thick.
- Add the oil and whisk until fully incorporated.
- Add the milk, lemon juice, lemon zest, and vanilla extract.
- Mix gently until smooth.
The lemon zest is essential. It contains the oils that give the cake its strong lemon aroma.
Step 4: Combine Wet and Dry Ingredients
- Add the dry ingredients to the wet mixture in two batches.
- Fold gently using a whisk or spatula.
- Stop mixing as soon as no dry flour is visible.
Overmixing can make the cake dense instead of soft.
Baking in the Air Fryer
Step 5: Preheat the Air Fryer
- Preheat the air fryer to 160°C (320°F) for 3 to 5 minutes.
Lower temperature baking is important for cakes to cook evenly without burning the top.
Step 6: Bake the Cake
- Pour the batter into the prepared pan.
- Tap the pan gently on the counter to remove air bubbles.
- Place the pan into the air fryer basket.
Bake at 160°C (320°F) for 30 to 35 minutes.
After 25 minutes:
- Check the cake.
- If the top is browning too quickly, loosely cover it with foil.
The cake is done when:
- A toothpick inserted in the center comes out clean or with a few moist crumbs.
- The top springs back lightly when touched.
Lemon Syrup Soaking (Important for Moisture)
Step 7: Make the Lemon Syrup
- In a small saucepan, combine lemon juice and sugar.
- Heat gently, stirring, until the sugar dissolves.
- Do not boil.
- Remove from heat and let cool slightly.
Step 8: Soak the Cake
- Remove the cake from the air fryer.
- While the cake is still warm, poke small holes all over the surface using a skewer.
- Slowly pour the lemon syrup over the cake.
- Allow the syrup to absorb fully.
This step transforms a good cake into an exceptional one.
Cooling and Serving
- Let the cake cool in the pan for 15 minutes.
- Remove from the pan and cool completely on a rack.
- Serve as is, or add lemon glaze.
Optional Lemon Glaze
- In a bowl, mix powdered sugar with lemon juice.
- Add juice gradually until thick but pourable.
- Drizzle over the cooled cake.
Allow glaze to set for 10 to 15 minutes before slicing.
