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Lemon cake

30 minutes

Lemon cake

By Herman Lensing

Serves Makes 1 x 18 cm cake

Difficulty Easy

Cooking Time 30 minutes

Ingredients

125 g softened 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

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.

Find more cake recipes here

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Triple-layer chocolate-and-vanilla cake

Harissa-roasted cauliflower with white bean purée

Easy air-fryer falafel

Air-fryer hasselback brinjals

Air-fried fish with sundried tomato filling

Chicken breasts topped with mushroom risotto

Crumbed pork chops topped with Caesar salad

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Air-fryer braai platter

Mediterranean pitas with Beyond Mini Rounds™

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Lemon cake

Lemon cake

Ingredients

Method