Air Fryer Lemon Drizzle Cake

Save this recipe for later!

Lemon Drizzle is always amazing. Zesty, moist and absolutely delicious, it’s the perfect treat! This Air Fryer Lemon Drizzle Cake is a fantastic version of a gorgeous classic!

I love lemon drizzle cake. 

As much as I love chocolate, zesty fruit cakes, like lemon, lime or orange drizzle, are always my favourites. 

While I’d rather bake in the oven than the air fryer, it’s a fantastic alternative and a great option if, for any reason, you can’t bake in the oven. 

If you’ve cracked an air fryer Victoria sponge, this air fryer lemon drizzle cake recipe is the perfect next step!

Why I Love Air Fryer Lemon Drizzle Cake 

Lemon Drizzle Cake in Air Fryer is great because:

• Once you can make this air fryer cake, you can start making other fruity drizzles. 
• It works! I’ve tried some air fryer cake recipes that are terribly dense, uneven, and rubbish. While the air fryer is unlikely to bake a perfectly even cake, this is really close, and the sponge is wonderfully springy and soft. 
• Lemon Cake in air fryer is delicious! 
• It’s an easy recipe.
• You can adjust the flavour or miss some of the lemony layers if you prefer. I like a pretty lemony air fryer lemon cake. 

Ingredients For Air Fryer Lemon Drizzle Cake

The ingredients for my lemon drizzle in the air fryer are almost the same as my lemon drizzle loaf cake (made in a 2lb loaf tin), with a few tiny changes and the addition of a buttercream filling. 

I use:

For the Air Fryer Lemon Sponge

Margarine – You can use room-temperature unsalted butter, too. But don’t be tempted to use margarine for the buttercream. 

Caster Sugar

Eggs

Lemons – Use the lemon zest and juice. 

Self-Raising Flour – Self raising flour is best. If you’ve only got plain, add an extra teaspoon of baking powder. 

Baking Powder – I don’t typically add baking powder when I use self-raising flour. But I think some air fryer cakes need a little extra help. 

For the Lemon Syrup

Caster Sugar

Fresh Lemon Juice

For the Lemon Buttercream Icing

Unsalted Butter

Icing Sugar

Fresh Lemon Juice – I only use a little, so the flavour is fairly mild. If you want a stronger flavour, I recommend using lemon essence, as you’ll need less, so it won’t affect the texture of the buttercream as much. Start with a teaspoon and taste before adding more. 

For the Lemon Drizzle Topping

Icing Sugar

Lemon Juice

This part is optional, but it looks and tastes great! 

You’ll Also Need

When I make lemon drizzle cakes in my air fryer, as well as the air fryer itself, I use:

• Large mixing bowl – or two, if you don’t want to have to wash it for the buttercream.
• Small bowl – For the drizzle.
• Small saucepan
• Wooden Spoon
• Electric hand whisk. I use this one (affiliate link).
• Silicone cake moulds (affiliate link).
• Saucepan lid
• Spatula
• Small grater – For zest. 
• Wooden Skewer – To check the bake and to stab the cake. 

How to Make Lemon Drizzle Cake in an Air Fryer – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Preheat your air fryer to 160 degrees C, set for 25 minutes. 

If your air fryer hasn’t got a pre-heat setting, set it to 160 degrees C for 27 minutes, and add the cakes after 2.

Step Two

Prepare two cake tins that fit comfortably into your air fryer. I use two 6-inch round silicone moulds. 

If your air fryer is a different size or shape and you use other size tins, you may need to adjust cooking times and quantities. 

If you are using metal tins, grease or line them. 

Step Three

Whisk the margarine and caster sugar until smooth. I use an electric whisk, but you can do it by hand. 

Step Four

Whisk in the eggs, one at a time. 

Step Five

Add the lemon juice and zest, and mix well. It may look like it’s split, but it will come back together when you add the flour. 

Step Six

Sift in the flour and baking powder. 

Step Seven

Whisk until smooth. 

Step Eight

Divide evenly between two cake tins.

Step Nine

Place the first cake in the air fryer and bake for 15 minutes. 

Step Ten

After 15 minutes, open the air fryer and cover the cake tin carefully with foil or a suitable heatproof lid. 

I use a heatproof metal saucepan lid which I just quickly place on. 

If you use foil, you can’t just place it on loosely like in the oven. It will blow off and catch on the element. You’ll need to scrunch it down to keep it in place, meaning the drawer will be open for longer, and the temperature won’t be even. 

A lid is better, but only if you’ve got one that fits your tin and is suitable for use in the air fryer. 

Step Eleven

Close the air fryer and cook for a further 10 minutes. 

Step Twelve

Carefully remove the cover and use a skewer to make sure the cake is cooked. Return, covered, if necessary, checking every five minutes. 

Step Thirteen

Once the cake is cooked, remove it from the air fryer and leave it in the tin to cool. 

Step Fourteen

Repeat with the second cake. If the first needed longer, remember, this one will too. 

Step Fifteen

The first cake should still be warm when the second comes out of the air fryer. Leave both in the tins and stab all over with a wooden skewer. 

Step Sixteen

Place the caster sugar and lemon juice for the syrup in a small saucepan and warm over low heat for a few minutes, stirring often and taking care not to simmer, until the sugar has dissolved. This doesn’t take long. 

Don’t be tempted to try to thicken it. It will dry rock hard on the cake. It’s ok that it is watery. 

Step Seventeen

Remove the syrup from the heat and pour over the still warm cake.

Step Eighteen

Leave in the tins to cool completely. 

Step Nineteen

Once the cakes are cool, carefully remove them from the tins onto a wire rack. 

Step Twenty

Carefully level with a sharp knife or cake leveller if they have domed a lot.  

I sometimes level the bottom one but don’t tend to bother with the top. Remember, air fryer baking isn’t as subtle as baking in the oven, so having an uneven or cracked top is normal. 

Step Twenty-One

Soften the butter by beating it with a wooden spoon or whisking it carefully. Only use an electric whisk for this if it is sturdy. I have broken one trying to mix buttercream.

Step Twenty-Two

Add the icing sugar and whisk or beat until the mixture is smooth. 

Step Twenty-Three

Add the lemon juice, tablespoon at a time, and whisk or stir until the mixture is even. Taste, and add more lemon for a stronger flavour or a more spreadable consistency. 

Liquid makes a big difference to icing, so make sure you only add a little at a time. 

If you want a stronger flavour, use lemon essence, again only adding a bit at a time. 

Step Twenty-Four

Pipe or spread onto the top of one of the cakes. 

Step Twenty-Five

Place the other cake gently on top. 

Step Twenty-Six

Mix the icing sugar with a little lemon juice, adding a bit at a time until it’s a thick but pourable consistency.

You can add a little water, too, for a milder flavour.

Step Twenty-Seven

Pour roughly over the cake, or use a spoon to drizzle over the top. 

Top Tips

This air-fried lemon drizzle cake is pretty simple, and most of my tips apply to all air fryer bakes:

• Don’t expect it to be perfect. Air frying isn’t a subtle process; you might get cracks, domes, and an uneven rise. Don’t worry about it. 
• Use a lid if you have one that is suitable. Foil will do, but you’ll have to secure it so it doesn’t blow off, meaning the drawer is open for a while and the temperature changes. 
• If you have two air fryer drawers or air fryer baskets, bake both simultaneously. 
• Test the middle with a skewer and bake for longer if needed. 
• Stab liberally so the syrup can get in.
• We call it syrup, but it’s actually really watery. If you try to thicken it, it will set like rock. You should only simmer until the sugar has dissolved. 
• I prefer to use silicone moulds in the air fryer. 

Serving Suggestions

This lemon drizzle cake in the air fryer has buttercream and a lemon drizzle, so it’s really all there. 

You could add some cream or ice cream, but it doesn’t need it. 

Variations

There are a few things that you could do differently when you make an air fryer lemon drizzle cake.

Use Lemon Essence

I recommend using essence if you want a stronger flavour buttercream. But if you are short on fresh lemons, you could also use it in your sponge. Start with one teaspoon. 

I don’t recommend anything but fresh lemon in the syrup or drizzle. 

Decorate with Buttercream

This buttercream recipe gives you enough to spread or pipe on the top, too, if you want. 

Add Lemon Curd

Adding a layer of lemon curd in the middle of the cake, with the buttercream, or drizzling some on the top of the cake, adds another layer of sweet lemon. 

I do this if we have some in, but don’t buy it, especially for the cake. 

Leftovers

There’s no such thing as leftover cake. Just eat it until it’s gone. 

Storage 

I store my air fryer lemon drizzle cake in a lidded cake stand on my kitchen side. 

It won’t need to be kept in the fridge unless your kitchen is very warm.

It’s a fairly moist cake, so it lasts around three days. 

FAQ

Other Recipes 

If you like this recipe for air fryer lemon drizzle cake, you might also want to try:

• Orange Drizzle Cake
• Lime Drizzle Cake
• Chocolate Orange Drizzle
• Lemon and Raspberry Cake
• Air Fryer Carrot Cake

Recipe Card

Air Fryer Lemon Drizzle Cake

Author NameAuthor: Donna

Air fryer lemon drizzle cake is moist, sweet and fantastically zesty. This recipe is easy to follow and always delicious!

Print Recipe Pin Recipe Save Recipe Saved Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Sweets

Cuisine British

Servings 12 Slices

Calories 348 kcal

Ingredients

  

For the Sponge Cake:

• 175 g Margarine
• 175 g Caster Sugar
• 3 Medium Eggs
• 2 Lemons (Juice and Zest)
• 175 g Self-Raising Flour
• 1 Teaspoon Baking Powder

For the Lemon Syrup:

• 50 g Caster Sugar
• 50 ml Fresh Lemon Juice (This is around 1/2 large lemon)

For the Lemon Buttercream Filling:

• 75 g Unsalted Butter (At room temperature)
• 75 g Icing Sugar
• 2 Tablespoons Fresh Lemon Juice

For the Lemon Drizzle Topping:

• 50 g Icing Sugar
• 1-2 Tablespoons Lemon Juice

Instructions

 

• Preheat your air fryer to 160 degrees C, set it for 25 minutes, and prepare two cake tins that fit comfortably into your air fryer, greasing or lining if necessary.

For the Cakes:

• Whisk the margarine and caster sugar until smooth.
• Whisk in the eggs, one at a time.
• Add the lemon juice and zest, and mix well.
• Sift in the flour and baking powder.
• Whisk until smooth.
• Divide evenly between two cake tins.
• Place the first cake in the air fryer and bake for 15 minutes.
• After 15 minutes, open the air fryer and cover the cake tin carefully with foil or a suitable heatproof lid.
• Close the air fryer and cook for a further 10 minutes.
• Carefully remove the cover and use a skewer to make sure the cake is cooked. Return, covered, if necessary, checking every five minutes.
• Once the cake is cooked, remove it from the air fryer and leave it in the tin to cool.
• Repeat with the second cake.

For the Lemon Syrup:

• The first cake should still be warm when the second comes out of the air fryer. Leave both in the tins and stab all over with a wooden skewer.
• Place the caster sugar and lemon juice for the syrup in a small saucepan and warm over low heat for a few minutes, stirring often and taking care not to simmer, until the sugar has dissolved.
• Remove from the heat and pour liberally over the two cakes.
• Leave in the tins to cool completely.

For the Buttercream Filling:

• Once the cakes are cool, carefully remove them from the tins.
• Carefully level with a sharp knife or cake leveller if they have domed a lot.
• Soften the butter by beating it with a wooden spoon or whisking it carefully.
• Add the icing sugar and whisk or beat until the mixture is smooth.
• Add the lemon juice, tablespoon at a time, and whisk or stir until the mixture is even. Taste, and add more lemon for a stronger flavour or a more spreadable consistency.
• Pipe or spread onto the top of one of the cakes.
• Place the other cake gently on top.

For the Lemon Drizzle:

• Mix the icing sugar with a little lemon juice, adding a bit at a time until it’s a thick but pourable consistency.
• Pour roughly over the cake, or use a spoon to drizzle on.

Notes

• If your air fryer preheats quickly, don’t set it until you are ready to add the cake.
• My silicone cake moulds are 6 inches and round. If yours differ, you may need to adjust quantities or bake times accordingly.
• I cover my cakes with a heatproof saucepan lid. This is faster than securing foil, and assures a more even bake. If you don’t have a lid that fits and is suitable, wrap it with foil, securing it in place by scrunching the sides so that it can’t blow off in the air fryer.
• Read the post above for more tips and advice.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword air fryer, lemon drizzle cake

Save this recipe for later!