Mary Berry Air Fryer Lemon Drizzle Cake is a light, moist, and zesty sponge cake finished with a sweet lemon drizzle that soaks into the warm cake for maximum flavor. The air fryer creates a beautifully tender crumb while reducing baking time compared to a traditional oven. This recipe is simple enough for beginners and delivers classic lemon drizzle cake flavor with minimal effort. Total time is approximately 55 minutes, including preparation, baking, and cooling.
Ingredients
For the Lemon Cake
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp milk
For the Lemon Drizzle
- Juice of 2 lemons
- 100g granulated sugar
For Preparing the Tin
- Butter for greasing
- Baking parchment
How to Make Mary Berry Air Fryer Lemon Drizzle Cake
- Prepare the cake tin: Grease a 7-inch round cake tin and line the base with baking parchment. Ensure the tin fits comfortably inside your air fryer basket.
- Make the cake batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, and milk into a large mixing bowl. Beat until smooth, pale, and fully combined.
- Fill the tin: Spoon the mixture into the prepared tin and level the surface with the back of a spoon.
- Preheat the air fryer: Preheat the air fryer to 160°C for 3 minutes.
- Bake the cake: Place the cake tin into the air fryer basket. Cook at 160°C for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
- Prepare the drizzle: While the cake bakes, mix the lemon juice and granulated sugar together in a small bowl.
- Drizzle the cake: Remove the cake from the air fryer. While still warm, prick the surface all over with a skewer and slowly spoon the lemon drizzle over the top.
- Cool and serve: Leave the cake in the tin for 15 minutes before transferring to a wire rack to cool completely. Slice and serve.
Expert Tips for the Best Air Fryer Lemon Drizzle Cake
Why is my lemon drizzle cake dry?
Overbaking is the most common cause. Check the cake after 30 minutes and remove it as soon as a skewer comes out clean.
How do I get more lemon flavor?
Use freshly grated lemon zest and fresh lemon juice. Bottled juice will not provide the same bright citrus flavor.
Why should I drizzle the cake while warm?
The warm sponge absorbs the lemon syrup much more effectively, creating a moist texture and stronger lemon flavor.
Can I use a loaf tin instead?
Yes. Use a small loaf tin that fits your air fryer basket and increase the cooking time slightly if needed.
How do I stop the top from browning too quickly?
If the cake starts browning before the center is cooked, loosely cover the top with foil during the final 10 minutes of cooking.
Serving Suggestions
- Serve with a cup of tea or coffee.
- Add a spoonful of whipped cream.
- Pair with fresh berries.
- Serve with a scoop of vanilla ice cream.
- Enjoy as an afternoon tea treat.
Storage Instructions
Room Temperature
Store in an airtight container for up to 3 days. Keep in a cool, dry place.
Refrigerator
Store in an airtight container for up to 1 week. Allow slices to come to room temperature before serving for the best texture.
Freezing
Wrap individual slices or the whole cake tightly in cling film and foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
Nutrition Information
- Calories: 295 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Sodium: 140mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make this lemon drizzle cake in a regular oven?
Yes. Bake at 180°C (160°C fan) for about 35 to 40 minutes or until a skewer comes out clean.
What size cake tin should I use?
A 7-inch round cake tin works perfectly for most air fryer baskets.
Can I use oranges instead of lemons?
Yes. Replace the lemon zest and juice with orange zest and juice for an orange drizzle cake variation.
How do I know when the cake is cooked?
Insert a skewer into the center. If it comes out clean with no wet batter attached, the cake is ready.
Mary Berry Air Fryer Lemon Drizzle Cake
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA moist and zesty lemon sponge cake baked in the air fryer and finished with a classic sweet lemon drizzle.
Ingredients
175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
Zest of 2 lemons
2 tbsp milk
Juice of 2 lemons
100g granulated sugar
Butter and baking parchment for lining
Directions
- Grease and line a 7-inch round cake tin.
- Mix butter, sugar, eggs, flour, baking powder, lemon zest and milk until smooth.
- Transfer mixture to the prepared tin and level the top.
- Preheat the air fryer to 160°C.
- Bake for 30 to 35 minutes until a skewer comes out clean.
- Mix lemon juice and sugar together.
- Prick the warm cake and spoon over the lemon drizzle.
- Cool for 15 minutes before transferring to a wire rack.
- Slice and serve.
Notes
- Use fresh lemons for the best flavor.
- Do not overbake or the cake may dry out.
- The cake freezes well for up to 3 months.
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