Transport yourself to a world of citrusy bliss with the enchanting creation that is the Air Fryer Lemon Drizzle Cake. This culinary gem, characterized by its simplicity and exquisite taste, is the epitome of a delightful afternoon treat or a sweet ending to any meal. The recipe, designed with efficiency in mind, requires only five readily available ingredients, making it the perfect choice for both novice bakers and seasoned enthusiasts alike.

Begin this culinary journey by preheating your air fryer to 160°C (325°F) and preparing a small loaf pan with a gentle misting of cake release, ensuring the cake effortlessly releases its golden goodness. The magic starts with the zest of two lemons, imparting their vibrant and aromatic oils into a cup of caster or superfine sugar. This unique technique not only intensifies the lemony essence but also sets the stage for an elevated sensory experience.

In a mixing bowl, the lemon-infused sugar joins forces with self-raising flour, softened butter or margarine, eggs, and a generous squeeze of lemon juice. The electric hand mixer transforms this amalgamation into a velvety batter, each ingredient contributing to the symphony of flavors that will unfold during the baking process.

The air fryer takes on the role of a culinary maestro, orchestrating the transformation of the batter into a golden-hued masterpiece. In 40-45 minutes, the kitchen is filled with the tantalizing aroma of baking as the cake rises to perfection. A simple toothpick test ensures its readiness, with an additional 2-4 minutes recommended if a touch of moist batter remains.

The cake, now a canvas of golden perfection, is allowed a brief respite before the pièce de résistance – the drizzle. A blend of granulated sugar and freshly squeezed lemon juice, this liquid gold is artfully poured over the warm cake, creating a sensory experience that transcends taste alone. Take your time with this step; allow the drizzle to seep into the cake, forming a crystalline glaze that sets as the cake cools on a wire rack.

As the final masterpiece emerges, its lemony aroma, moist crumb, and crystalline crunch come together to create a cake worth savoring. Share it among friends during a gathering or indulge in a quiet moment of self-appreciation, for the Air Fryer Lemon Drizzle Cake is more than a recipe; it is an experience that brings joy to the palate and warmth to the heart.

Air Fryer Lemon Drizzle Cake

Bake the perfect Air Fryer Lemon Drizzle Cake following my super easy recipe! Only five ingredients and you have a moist, fluffy and delicious lemon drizzle loaf worth bragging about. 

Prep Time10minutes mins

Cook Time45minutes mins

Total Time55minutes mins

Course: Afternoon Tea, Cake

Cuisine: British

Keyword: Air Fryer Lemon Drizzle Cake

Servings: 10 slices

Calories: 357kcal


  • Cosori Air Fryer
  • Microplane Zester
  • Electric hand mixer
  • Digital scales
  • Small Loaf Pan


For the cake

  • 2 lemons zest only
  • 200 g (1 cup) sugar ideally caster / superfine sugar
  • 200 g (1 ¼ cups) self raising flour or see notes
  • 200 g (¾ cup + 2 tbsp) softened unsalted butter or margarine (Stork)
  • 2 eggs large
  • 2 tbsp lemon juice

For the drizzle

  • ½ cup (100g) granulated sugar , plus extra if needed
  • 2 lemons juice only


  • Preheat the air fryer to 160°C (325°F). Mist a small loaf pan with cake release and line with parchment paper or a baking liner
  • Zest the lemons into your mixing bowl. Add the sugar and rub the zest into it to release the lemon oil.2 lemons,200 g (1 cup) sugar
  • Add all remaining ingredients and beat together with an electric hand mixer until the batter is completely smooth, about a minute.200 g (1 ¼ cups) self raising flour,200 g (¾ cup + 2 tbsp) softened unsalted butter,2 tbsp lemon juice,2 eggs
  • Spoon the cake batter into the prepared pan and level. Transfer to the air fryer and bake for 40-45 minutes or until the cake is golden, risen and a tester inserted in the middle comes out clean. If the tester comes out with wet batter, continue to cook for a further 2-4 minutes and check again.
  • Remove the basket from the air fryer and the cake in the basket for five minutes. Poke holes with a skewer over the cake.
  • Combine the sugar and lemon juice in a bowl and drizzle over the top. Take your time doing this so the drizzle has a chance to soak into the warm cake.2 lemons,½ cup (100g) granulated sugar
  • Carefully lift the cake on a wire rack to cool down – the drizzle will set into a crunch crystal glaze. Slice and share or keep up to five days in a covered cake container at room temperature.


How to make Self-Rising flour

Self-rising or self-raising flour (self-rising) is commonly used in the UK. If you need to make your own then sift together 1 1/4 cups all-purpose flour with 2 teaspoons baking powder and a pinch of salt. This amount is just right for this recipe.


Calories: 357kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 203mg | Potassium: 101mg | Fiber: 2g | Sugar: 31g | Vitamin A: 773IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 1mg