Lemon cake
Makes 1 x 18 cm cake
Easy
30 minutes
“A simple cake that’s big on flavour and requires few ingredients. The featherlight batter must be baked for quite a while, but it’s worth the wait!” – Herman Lensing
Ingredients
Method
- 125 g oftened butter
- 150 g caster sugar
- 2 free-range eggs
- 125 g self-raising flour
- 2 lemons, zested, plus 50 ml
- icing sugar, for dusting
Method
Ingredients
1 Line a loaf tin of about 12 cm x 18 cm – or any other cake tin that will fit inside your air-fryer
basket – with baking paper and spray with non-stick food spray. Preheat the air-fryer to 160°C on the baking function.
2 Using an electric hand-mixer, beat the butter, sugar and eggs until light and creamy. Add the flour, lemon zest and juice, then mix until smooth. Pour the batter into the prepared tin.
3 Air-fry for 30 minutes, or until golden brown and cooked through. Allow to cool. Turn out onto a serving platter and dust with icing sugar – it needs nothing more. Slice and serve.
Photographs:xx
Production: xx
Food assistant: xx
Comments