Posted by If you’re a fan of light, fluffy, and zesty desserts, this air fryer lemon cake will be a delightful treat. Using an air fryer to bake not only saves time but also yields perfectly moist and tender cakes with minimal effort. Here’s everything you need to know about making this lemon cake, along with tips, tricks, and answers to frequently asked questions.
Ingredients
For the Cake:
- 1 cup (120g) all-purpose flour or almond flour (for a low-carb version)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup (100g) granulated sugar or a keto-friendly sweetener
- 2 large eggs
- ¼ cup (60ml) vegetable oil or melted butter
- 2 tbsp fresh lemon juice
- Zest of 1 large lemon
- ¼ cup (60ml) milk or almond milk
- 1 tsp vanilla extract
- Pinch of salt
For the Glaze:
- ½ cup (60g) powdered sugar or powdered erythritol
- 1-2 tbsp fresh lemon juice
Instructions
1. Prepare the Batter:
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the eggs and sugar (or sweetener) until the mixture is light and fluffy.
- Gradually mix in the vegetable oil, lemon juice, lemon zest, milk, and vanilla extract.
- Slowly fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake fluffy.
2. Prepare the Air Fryer:
- Preheat your air fryer to 320°F (160°C) for 3-5 minutes.
- Grease a small cake pan (6-7 inches in diameter) with oil or line it with parchment paper to prevent sticking.
3. Bake the Cake:
- Pour the batter into the prepared cake pan, spreading it evenly.
- Place the pan in the air fryer basket and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
4. Prepare the Glaze:
- In a small bowl, mix the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar for thickness or more lemon juice for a thinner glaze.
- Drizzle the glaze over the cooled cake. Let it set for a few minutes before serving.
Tips & Tricks
- Room Temperature Ingredients: For the best results, ensure your eggs, milk, and butter (if using) are at room temperature. This helps the batter mix evenly.
- Zesting Lemons: Use a fine grater or zester to remove only the yellow part of the lemon peel. Avoid the white pith, as it can be bitter.
- Avoid Overmixing: Stir just until the ingredients are combined to prevent the cake from becoming dense.
- Pan Size: A smaller pan (6-7 inches) is ideal for air fryer baking. If using a larger pan, adjust the cooking time accordingly.
- Checking Doneness: Check the cake 5 minutes before the suggested time. Air fryer models vary, and overbaking can dry out the cake.
- Lining the Pan: Use parchment paper for an easier release, especially if your pan isn’t non-stick.
FAQs
Q: Can I use whole wheat flour?
A: Yes, but the texture will be denser. You may want to mix it with all-purpose flour for a lighter crumb.
Q: What if I don’t have fresh lemons?
A: Bottled lemon juice can be used in a pinch, but fresh lemons provide a more vibrant flavor.
Q: Can I make this dairy-free?
A: Substitute regular milk with almond, coconut, or soy milk.
Q: How do I store leftovers?
A: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Q: Can I freeze the cake?
A: Yes! Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep for up to 2 months. Thaw at room temperature before serving.
Q: My cake sank in the middle. What went wrong?
A: This can happen if the batter was overmixed, the air fryer temperature fluctuated, or the cake was underbaked. Ensure your air fryer maintains consistent heat and avoid opening it frequently during baking.
Air Fryer Lemon Cake Recipe Card
Ingredients
Cake:
- 1 cup (120g) all-purpose flour (or almond flour for low-carb)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup (100g) sugar (or keto-friendly sweetener)
- 2 large eggs
- ¼ cup (60ml) vegetable oil (or melted butter)
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- ¼ cup (60ml) milk (or almond milk)
- 1 tsp vanilla extract
- Pinch of salt
Glaze:
- ½ cup (60g) powdered sugar (or powdered erythritol)
- 1-2 tbsp fresh lemon juice
Instructions
- Mix Dry Ingredients:
In a bowl, combine flour, baking powder, baking soda, and salt. - Prepare Wet Ingredients:
In another bowl, whisk eggs and sugar until fluffy. Stir in oil, lemon juice, lemon zest, milk, and vanilla. - Combine:
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. - Preheat Air Fryer:
Heat the air fryer to 320°F (160°C) for 3-5 minutes. - **Prepare Cake Pan