Mary Berry​ Air Fryer Lemon Drizzle Cake

This zesty Mary Berry Air Fryer Lemon Drizzle Cake is a brilliant modern twist on her classic recipe, using the famous all-in-one method. It’s made with self-raising flour, soft butter, caster sugar, and fresh lemons, all baked to perfection in your air fryer. This recipe creates a super moist and tangy cake with a beautiful golden crust and that signature crunchy topping. Perfect for a quick bake without heating the whole kitchen, this makes one 7-inch round cake, serving about 6-8 people.

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Mary Berry Air Fryer Lemon Drizzle Cake Ingredients

For the Lemon Cake:

• 125g (4.5oz) very soft butter or baking spread
• 125g (4.5oz) caster sugar
• 125g (4.5oz) self-raising flour
• 1 level teaspoon baking powder
• 2 large eggs, at room temperature
• Finely grated zest of 1 large lemon

For the Crunchy Drizzle:

• 75g (3oz) granulated sugar
• Juice of 1 large lemon

How To Make Mary Berry Air Fryer Lemon Drizzle Cake

1. Prepare the cake tin: Grease a 6 or 7-inch (15-18cm) round cake tin that fits comfortably inside your air fryer basket. Line the base with a circle of non-stick baking paper.
2. Combine the cake ingredients: In a medium-sized mixing bowl, measure the soft butter, caster sugar, eggs, self-raising flour, baking powder, and the finely grated lemon zest.
3. Beat the batter: Using an electric hand mixer, beat all the ingredients together for 1-2 minutes until the batter is smooth, pale, and thoroughly combined.
4. Air fry the cake: Spoon the batter into the prepared tin and level the surface with a spatula. Place the tin into the air fryer basket. Set the air fryer to 160∘C (320∘F) and cook for 25-30 minutes.
5. Check for doneness: Check the cake is cooked by inserting a skewer into the center; if it comes out clean, the cake is ready. If not, cook for another 5 minutes and check again.
6. Prepare the drizzle: While the cake is cooking, mix the granulated sugar and lemon juice together in a small bowl.
7. Drizzle the hot cake: Once the cake is cooked, carefully remove the basket from the air fryer. While the cake is still piping hot in its tin, poke holes all over the surface with a skewer. Spoon the lemon and sugar mixture evenly over the hot cake.
8. Cool the cake: Leave the cake to cool completely in the tin. The topping will form a crisp, crunchy shell as it cools down. Once cool, run a knife around the edge and remove it from the tin to slice and serve.

Recipe Tips

• Know Your Air Fryer: Air fryer models vary greatly in power and heat circulation. Your cake might cook faster or need a little longer than the time stated. The skewer test is the most reliable way to know when it’s perfectly cooked.
• Use the Right Size Tin: It is crucial to use a cake tin that allows air to circulate around all sides. If the tin is too snug in the basket, the cake may not cook evenly. A 6 or 7-inch tin is ideal for most standard-sized air fryers.
• Cover if Browning Too Quickly: The top of the cake is very close to the heating element in an air fryer. If you notice it’s getting too dark before the center is cooked, you can loosely cover the top of the tin with a small piece of aluminum foil for the final 5-10 minutes.
• Drizzle While Piping Hot: This is the most important step for any lemon drizzle cake. Pouring the drizzle over the hot cake allows the syrup to soak into the sponge, making it extra moist, while the sugar forms the classic crunchy crust on top.

What To Serve Lemon Drizzle Cake

This air fryer lemon drizzle cake is a complete and satisfying treat all on its own. Its moist, tangy crumb and crunchy topping mean it doesn’t need any extra cream or frosting. It is best enjoyed with a simple cup of hot tea or a freshly brewed coffee, making it the perfect fuss-free bake.

How To Store Lemon Drizzle Cake Leftovers

• Store at Room Temperature: Store the cooled cake in an airtight container at room temperature. The drizzle topping helps to lock in the moisture, and it will stay fresh for up to 4 days. It is not necessary to refrigerate this cake.
• Freeze: This cake freezes very well. Once completely cool, wrap the whole cake tightly in a layer of plastic wrap and a second layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature for a few hours before slicing and serving.

Mary Berry Air Fryer Lemon Drizzle Cake Nutrition Facts

• Serving Size: 1 slice (recipe makes 8)
• Calories: 305 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 190mg
• Total Carbohydrate: 39g
• Dietary Fiber: 0.7g
• Sugars: 26g
• Protein: 4g

Frequently Asked Questions

• Do I need to preheat my air fryer for a cake? While not always essential, preheating your air fryer for 3-5 minutes at the recipe temperature can help the cake to start cooking more evenly as soon as it goes in.
• Why did my cake cook on top but stay raw inside? This is a common air fryer issue and it usually means the temperature was too high. The powerful top-down heat cooked the surface too quickly before the center had a chance to bake. Try reducing the temperature by 10∘C (20∘F) and cooking for a little longer next time.
• Can I use a silicone cake pan in the air fryer? Yes, food-grade silicone pans and moulds are excellent for use in air fryers. They are flexible, easy to clean, and conduct heat very well.
• Why must I use granulated sugar for the drizzle? The signature crunchy topping is created by the large crystals of granulated sugar recrystallizing on the hot cake’s surface. Finer sugars like caster or icing sugar will simply dissolve into a syrup and soak in, leaving you with a sticky top but no crunch.