Sarah’s Lemon Drizzle Cake
COURSE:
Cake, Dessert
Sarah’s Lemon Drizzle Cake
Sarah’s Lemon Drizzle Cake
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Product:
Vortex Air Fryer
Ingredients
Cake
- 125 g butter
- 75 g granulated white sugar
- 2 eggs
- 150 g self-raising flour
- 2 Tbsp Lemon curd
- Zest of ½ a lemon
- Pinch of salt
Syrup
- 2 Tbsp Granulated white sugar
- Juice of 1 lemon
Instructions
- Grease and line a loaf tin, suitably sized for your Instant Vortex Air Fryer. We used a 2lb tin.
- Cream together the butter and sugar until soft.
- Add the eggs, one at a time, alternating with the flour as you go.
- Add the lemon curd, zest and pinch of salt and mix to combine
- Spoon the cake mixture into the prepared loaf tin. Select Bake on the Vortex , set the temperate to 165°C and time for 40minutes. Bake until a skewer inserted into the cake comes out clean.
- Meanwhile, make the syrup, heat the sugar gently until dissolved, then add the lemon juice. Take off the heat and allow to cool.
- When the cake is cooked, remove from the Air Fryer, but leave it in the tin. Pour over the syrup and leave to cool to room temperature.
- Slice and serve with your favourite tea.