Mary Berry Air Fryer Lemon Drizzle Cake Recipe

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This air fryer lemon drizzle cake is a wonderfully light and moist sponge with a bright, fresh lemon flavour and a crisp, sticky topping that soaks beautifully into the cake. It is simple enough for beginners, yet polished enough to serve with pride. Baking it in the air fryer makes it quicker and surprisingly even, with a soft crumb and golden finish. From start to finish, it takes under an hour, including cooling and drizzling.

Ingredients

For the lemon sponge

150g unsalted butter, softened
150g caster sugar
3 large eggs
Finely grated zest of 2 lemons
150g self-raising flour
1 tsp baking powder
2 tbsp milk

For the lemon drizzle topping

Juice of 2 lemons
75g granulated sugar

How to Make Mary Berry Air Fryer Lemon Drizzle Cake Recipe

Prepare the air fryer and tin: Lightly grease a 7-inch round cake tin that fits comfortably in your air fryer basket. Line the base with baking parchment. Preheat the air fryer to 160°C for 3 minutes.
Mix the cake batter: Place the butter, caster sugar, eggs, lemon zest, flour, baking powder and milk into a large mixing bowl. Beat with an electric mixer, or a wooden spoon and some energy, until smooth, pale and well combined.
Bake the cake: Spoon the mixture into the prepared tin and level the top gently. Place the tin into the air fryer basket and bake at 160°C for 30 to 35 minutes. The cake is ready when it is golden, well risen and a skewer inserted into the centre comes out clean.
Make the lemon drizzle: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl. Do not heat it, as the sugar should remain slightly grainy for the classic drizzle texture.
Cool and drizzle: Leave the cake in the tin for 5 minutes, then prick the surface all over with a skewer. Spoon the lemon drizzle slowly over the warm cake, allowing it to soak in. Leave to cool completely before removing from the tin.

Tips for Best Results

Why is my air fryer cake pale on top?

If your air fryer cooks from below, loosely cover the cake with foil for the first half of baking, then uncover to finish so it colours evenly.

How do I stop the cake from sinking?

Make sure the air fryer is preheated and avoid opening the basket too early, as sudden temperature changes can cause sinking.

Can I use plain flour instead of self-raising?

Yes. Use plain flour and add an extra 1 tsp baking powder for the same rise.

How do I get a stronger lemon flavour?

Add a few extra pinpricks before drizzling so more syrup soaks into the sponge.

Serving Suggestions

Serve in slices with a cup of tea
Add a spoon of crème fraîche or softly whipped cream
Garnish with thin strips of lemon zest for a fresh finish

Storage

Room temperature

Keep the cake in an airtight container for up to 3 days.

Refrigerator

Store for up to 5 days, well wrapped. Bring to room temperature before serving for the best texture.

Freezing

Freeze the undecorated cake, well wrapped, for up to 3 months. Defrost fully, then add fresh drizzle if needed.

Nutrition

Calories: 320 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Sodium: 210mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Can I bake this in a smaller air fryer?

Now for the whole cake in the same setting and this piece is missing

Do I need to turn the cake while baking?

No. Most air fryers circulate heat evenly, so turning is not necessary.

Can I make this dairy free?

You can use dairy-free butter and plant-based milk. The texture will still be soft and moist.

What tin works best for air fryer baking?

A lightweight metal tin gives the most even bake. Silicone tins can work but may need extra time