Lemon drizzle cake, a delightfully tangy dessert, is easy to buy ready-made as a British supermarket staple. However, there is something especially satisfying about making this delicious delicacy at home.
Unlike other traditional pastries, this fresh cake is easy to whip up without turning on the oven.
According to BBC Good Food, it is good for frying in an air pressure cooker instead. Culinary experts at BBC Good Food noted: “Have you ever tried your air fryer for baking? While it’s not ideal for making perfectly flat cakes, it’s great for a no-fuss shortbread like this lemon crust.”
They have rated the recipe as “easy”, making it an excellent choice for those who are not so confident in the kitchen.
And with only 10 minutes to prepare, you’re not tied to the kitchen all day.
Air pressure cooker lemon cake recipe
Ingredients
250 g butter (room temperature)
250 g powdered sugar
Four eggs
250 g of self-rising flour
Three lemons (peel and juice)
100 g powdered sugar
Method
To get started, you’ll need a loaf pan that fits in the air fryer basket or racks if you have a digital oven-style fryer. Next, measure the parchment paper to fit inside the pan and scratch it a bit before you use it to line the loaf pan (this will help it stay in place).
Now take a large bowl and add butter, sugar, eggs, flour, a pinch of salt and two-thirds of the lemon zest. Blend until the mixture is soft and fluffy, or use an electric mixer to do the work for you.
The mixture should be light in color when done, with no visible lumps. For added texture, add a small handful of poppy seeds at this stage.
Now preheat the air pressure cooker to 160 degrees. Spoon the cake batter into the prepared pan and smooth the surface. Bake the lemon load from one hour to 10 minutes.
To check if the cake is done, insert a skewer into the center – it should come out clean. If the cake starts to darken too much, BBC Good Food recommends covering it with foil to prevent the surface from getting too much colour.
Let the baked cake cool in the pan for five minutes, but don’t let it cool completely before making the frosting. For the drizzle, mix the icing sugar, the remaining lemon zest and just enough juice to make a smooth, pourable frosting.
Carefully remove the warm cake from the pan and place it on a wire rack. Poke deep holes on top of the cake with a skewer.
Drizzle the frosting slowly over the cake so it runs down the sides. Allow the frosting to set before serving.
