Mary Berry Air Fryer Lemon Drizzle Cake Recipe

If you love a classic citrus cake with a modern twist, this Mary Berry Air Fryer Lemon Drizzle Cake is a must-try. Inspired by the timeless baking style of :contentReference[oaicite:0]{index=0}, this version delivers a light, fluffy sponge with a crisp, zesty drizzle on top, all made conveniently in an air fryer. It’s wonderfully moist with a bright lemon flavour that cuts through the sweetness perfectly. Easy to make and ready in under an hour, it’s ideal for beginners and experienced bakers alike.

Ingredients

For the Cake Batter

125g unsalted butter, softened
125g caster sugar
2 large eggs
125g self-raising flour
1 tsp baking powder
Zest of 1 large lemon
2 tbsp milk

For the Lemon Drizzle Topping

Juice of 1 large lemon
75g granulated sugar

How to Make Mary Berry Air Fryer Lemon Drizzle Cake

Prepare the air fryer: Preheat your air fryer to 160°C. Lightly grease and line a small cake tin that fits comfortably inside your air fryer basket.
Mix the batter: In a large bowl, beat together the butter and caster sugar until pale and creamy. Add the eggs one at a time, mixing well after each addition.
Add dry ingredients: Sift in the self-raising flour and baking powder. Fold gently into the mixture, then add the lemon zest and milk, mixing until smooth.
Fill the tin: Spoon the batter into the prepared cake tin and level the surface evenly.
Air fry the cake: Place the tin into the air fryer basket and cook for 25 to 30 minutes, or until golden and a skewer inserted into the centre comes out clean.
Prepare the drizzle: While the cake is still warm, mix the lemon juice with the granulated sugar until slightly dissolved.
Drizzle and cool: Prick the warm cake all over with a skewer, then pour the lemon drizzle evenly over the top. Allow the cake to cool completely in the tin before removing.

Tips for the Best Results

Why is my cake not rising properly?

Make sure your baking powder is fresh and avoid overmixing the batter, as this can knock out the air needed for a light sponge.

Can I use plain flour instead?

Yes, but you’ll need to add an extra teaspoon of baking powder to achieve the same rise.

How do I prevent the cake from drying out?

Do not overbake. Check the cake a few minutes early, as air fryers can vary in temperature.

Can I make it more lemony?

Add extra lemon zest or a few drops of lemon extract for a stronger citrus flavour.

Serving Suggestions

Serve with a cup of tea for a classic afternoon treat
Add a dollop of whipped cream for extra indulgence
Pair with fresh berries for a refreshing contrast
Dust lightly with icing sugar before serving

Storage

Room Temperature

Store in an airtight container for up to 2 days. Keep it in a cool, dry place.

Refrigerator

Refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition

Calories: 280 kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Sodium: 120mg

Note: Nutritional values are approximate and may vary based on ingredients used.

FAQs

Can I make this cake in a regular oven?

Yes, bake at 180°C (160°C fan) for about 30 to 35 minutes until fully cooked.

What size tin should I use for the air fryer?

A small 6 to 7 inch round cake tin works best and fits most air fryer baskets.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavour, but bottled can be used if needed.

Why is my drizzle not soaking in?

Make sure to pour the drizzle while the cake is still warm and prick holes to help absorption.