Make juicy and fresh lemon cake in the air fryer.
You don't actually need an oven to make a fantastic cake. You can make this juicy and fresh lemon cake in just 30 minutes. The recipe is perfect when you fancy some cake yourself, or don't want to serve so many people. After 20 minutes in the air fryer, the cake is soft and juicy inside, and slightly crispy on top. The cream cheese is the icing on the cake and is quickly whipped together with our hand mixer or in a ProBaker food processor.
For 2-4 pcs.
The ingredients for the cake:
- 60 g room temperature butter
- 80 g of sugar
- ½ tsp vanilla sugar
- 1 egg
- 1.5 dl kefir or sour cream
- Finely grated peel from a small organic lemon
- 1 tablespoon poppy seeds
- 120 g wheat flour
- 1 tsp baking powder
How to do it:
Whip butter, sugar and vanilla sugar to a light and airy cream. Beat in the egg. Stir kefir/sour cream, lemon zest and poppy seeds into the batter. Finally stir in the wheat flour and baking powder.
Grease the mold that comes with the air fryer with butter, and spread the batter evenly in the mold. Place the mold in the airfryer tray and set the machine to the steak program 180 degrees. Let the cake bake for the entire program time, 20 minutes, until the cake is golden and cooked through.
Take the mold out of the basket and turn the cake onto a wire rack. Cool completely and make cream.
Cream cheese:
- 75 g room temperature dairy butter
- 1 teaspoon of vanilla sugar
- 2 tbsp lemon juice
- 75 g icing sugar
- 130 g natural cream cheese
How to do it:
Whisk the butter, vanilla, lemon juice and icing sugar to a fluffy cream. Finally, whip in the cream cheese. If you want a sweeter cream, you can whip in a little more icing sugar.
Put the cream over the cake and decorate with a bit of lemon peel dipped in fine sugar or cake sprinkles.
Watch video for how to do it: