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Air fryer lemon and cardamom drizzle cake recipe
Air fryer lemon and cardamom drizzle cake recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Air fryer makes cake moist and bakes faster - a double win!
Ingredients:
  • 150g butter, softened
  • 150g caster sugar
  • 2 tsp finely grated lemon rind
  • 1 tsp ground cardamom
  • 3 Free Range Eggs
  • 225g self-raising flour
  • 210g yoghurt
  • Lemon zest, to serve
  • 10g butter, softened
  • 160g icing sugar mixture
  • 31.50 gm lemon juice
Instructions:
  • Prepare a 20cm round cake pan by greasing it and lining the base with baking paper. Use an electric mixer to beat together the butter, sugar, lemon rind, and cardamom until light and creamy. Add the eggs one at a time, beating well after each addition. Mix in the flour and yoghurt. Transfer the batter into the prepared pan and smooth the surface.
  • Preheat the air fryer to 180°C. Place the pan in the basket and bake for 35 mins, or until a skewer inserted in the center comes out clean. Let it sit in the pan for 5 mins, then transfer to a wire rack to cool completely.
  • For the lemon icing, combine butter and icing sugar in a bowl, then stir in lemon juice until smooth.
  • Transfer the cake to a beautiful serving platter. Pour the luscious lemon icing over the top, then generously sprinkle with fresh lemon zest before serving.

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