Anna Louise The air fryer lemon drizzle cake is one of those discoveries that feels almost too good to be true. The lemon drizzle is arguably the most popular cake on this site — vivid, sharp, buttery, with that characteristic crunchy lemon sugar crust.
The air fryer version produces exactly the same cake in significantly less time and with less energy than a conventional oven.
The batter is identical to the standard lemon drizzle recipe. The method is the same. The difference is the equipment and the time — twenty-five to thirty minutes in an air fryer at 160°C rather than forty-five to fifty minutes in a conventional oven at 180°C.
The result is a cake that has the same vivid lemon flavour, the same moist, tender crumb, and the same crunchy drizzle top.
The key adaptation for the air fryer is the tin size — a smaller, deeper tin that fits inside the air fryer basket and gives a properly proportioned cake rather than a flat, wide one.
Ingredients for Mary Berry Air Fryer Lemon Drizzle Cake
For the Lemon Sponge
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 large eggs, at room temperature
- 175g self-raising flour, sifted
- 1½ tsp baking powder
- 2 tbsp whole milk
- Finely grated zest of 2 large unwaxed lemons
For the Lemon Drizzle
- Juice of 2 large unwaxed lemons (about 5–6 tbsp)
- 100g golden caster sugar or granulated sugar — granulated gives a crunchier crust
How to Make Mary Berry Air Fryer Lemon Drizzle Cake
Step 1 — Prepare the Tin
Use a 900g (2lb) loaf tin that fits inside your air fryer basket — or a deep 18cm round cake tin. Grease generously and line with baking parchment, leaving overhang at both long sides. The parchment sling is essential for removing the cake from the air fryer basket.
Test the tin fits in your air fryer before starting. There should be at least 2cm clearance above the tin for air circulation.
Step 2 — Make the Batter
Beat the softened butter and golden caster sugar together for three to four minutes until pale and fluffy. Add the eggs one at a time, beating well after each. Add the lemon zest.
Sift the flour and baking powder into the bowl. Add the milk. Fold gently until just combined.
Step 3 — Fill the Tin
Spoon the batter into the prepared tin. Spread evenly and level the top. The tin should be about two-thirds full.
Step 4 — Air Fry
Preheat your air fryer to 160°C for three minutes.
Place the tin in the air fryer basket. Air fry at 160°C for 25 to 30 minutes. Check at 25 minutes — a skewer inserted into the centre should come out clean. The top should be golden and spring back when pressed gently.
If the top is browning too quickly before the centre is done, cover loosely with a small piece of foil and continue air frying.
Different air fryer models vary in temperature accuracy — check at 22 minutes for a smaller air fryer or one that runs hot.
Step 5 — Apply the Drizzle
Remove the tin from the air fryer using the parchment sling — be careful, the basket is very hot.
While the cake is still hot in the tin, mix the lemon juice and sugar together in a small bowl — stir briefly. Do not dissolve the sugar. Pour immediately and evenly over the hot cake, allowing it to soak through to the base. The sugar should remain mostly undissolved and create a crunchy, crystalline crust on the top as it sets.
Leave the cake to cool completely in the tin — at least one hour — before lifting out using the parchment sling.
My Top Tips For Perfect Air Fryer Lemon Drizzle Cake
Use a tin that fits with clearance. The air fryer needs at least 2cm of space above the tin to circulate hot air properly. A tin that fills the basket completely with no clearance produces an unevenly baked cake with a pale top.
Preheat the air fryer. Three minutes of preheating gives a consistent starting temperature and prevents the base of the cake from baking at a lower temperature than the rest while the fryer reaches full heat.
Cover with foil if the top browns too quickly. Air fryers circulate very hot air directly over the surface of the food — the top of a cake can brown faster than in a conventional oven. A small piece of foil loosely placed over the tin protects the top without affecting the baking.
Apply drizzle while the cake is hot and in the tin. Hot cake absorbs the drizzle more effectively than cool cake. The sugar crystallises on the surface as the moisture is absorbed, giving the characteristic crunchy crust. Drizzle applied to a cool cake sits on top rather than soaking in.
Know your air fryer. Air fryer temperatures vary between models — some run hot, some run cool. If your air fryer has a reputation for running hot, start checking the cake at 20 minutes. If it runs cool, expect the cake to need the full 30 minutes or slightly longer.
Serving Suggestions
Sliced at room temperature — the crunch of the sugar crust is at its best within the first day. With a cup of tea. As a gift wrapped in baking parchment and tied with ribbon. As part of an afternoon tea spread alongside scones and sandwiches.
How to Store
At room temperature: Store in an airtight container for up to 4 days. The crust softens slightly on storing but the flavour remains excellent.
In the freezer: Freeze without the drizzle for up to 3 months. Apply the drizzle fresh while the defrosted cake is warmed through briefly in the air fryer.
Mary Berry Air Fryer Lemon Drizzle Cake Recipe
Ingredients
Method
- Grease and line a 900g loaf tin with a parchment sling. Test it fits in your air fryer with at least 2cm clearance above.
- Beat butter and sugar 3–4 minutes until pale and fluffy. Add eggs one at a time. Add lemon zest. Sift in flour and baking powder. Add milk — fold gently.
- Spoon into tin — spread evenly. Tin should be about two-thirds full.
- Preheat air fryer to 160°C for 3 minutes. Place tin in basket. Air fry at 160°C for 25–30 minutes until skewer comes out clean and top is golden. Cover loosely with foil if top browns too quickly.
- Remove tin carefully using parchment sling. Immediately mix lemon juice and sugar — do not dissolve the sugar. Pour evenly over the hot cake. Leave to cool completely in tin — 1 hour minimum.
- Lift out using parchment sling. Slice and serve.
Notes
Frequently Asked Questions
What size air fryer do I need?
A 5.5 litre or larger air fryer will accommodate a 900g loaf tin. Smaller air fryers may need a smaller tin — use a 600g loaf tin and reduce the baking time to 20 to 22 minutes.
Can I use my standard lemon drizzle recipe in the air fryer?
Yes — this recipe is a scaled version of the standard lemon drizzle. The key changes are the smaller tin and the lower temperature (160°C rather than 180°C) to account for the more intense, more direct heat of the air fryer.
My cake is golden on top but raw in the centre — what happened?
The air fryer temperature was too high or the tin was too wide. Lower the temperature to 150°C and use a deeper, narrower tin. Cover with foil to prevent further surface browning while the centre catches up.
Can I make this as individual lemon drizzle muffins in the air fryer?
Yes — divide the batter between six paper muffin cases arranged in the air fryer basket. Air fry at 160°C for 14 to 16 minutes. Apply drizzle immediately on coming out.
Leave a Reply