The new series of the Great British Bake Off continues this week as the contestants take on three biscuit-themed challenges.
On the menu this week are Viennese sandwich biscuits, a minty family favourite and a biscuit theatre showstopper. But if you tend to find yourself growing hungry while watching Bake Off, you may be looking for a quick and easy recipe for a sweet treat.
While baking may bring to mind lengthy lists of ingredients and equipment, this isn’t always the story. BBC Good Food has shared a straightforward recipe for a lemon drizzle loaf cake that’s ideally suited for the air fryer and features just six ingredients.
One home baker, under the username Andyandlouise51220, remarked: “Brilliant, my silicon loaf pan became a little misshapen in the air fryer so I had an odd shaped loaf. Otherwise, it cooked in the time specified, tasted delicious and was super easy to make. Will definitely make again.”, reports the Mirror.
Meanwhile, user Fnorm202921240 shared: “Amazing Cake, Unfortunately couldn’t find a loaf pan to fit in the air fryer so had to use a normal cake tin instead. End product was delicious.”
Here’s how to make an air fryer lemon drizzle cake.
Air-fryer lemon drizzle cake
Ingredients
- 250g butter, at room temperature
- 250g caster sugar
- 4 eggs
- 250g self-raising flour
- 3 lemons, zested and juiced
- 100g icing sugar
Method
Line a loaf tin with greaseproof paper. Tip the butter, sugar, eggs, flour, a pinch of salt and two-thirds of the lemon zest into a bowl, then beat with an electric whisk for four to five minutes until pale and fluffy.
Heat the air-fryer to 160C. Spoon the cake mixture into the prepared tin, smoothing the surface.
Cook in the air fryer for one hour to one hour and ten minutes. You can check if the cake is cooked all the way through by inserting a skewer in the centre that comes out clean.
If you’re worried your cake is getting too dark on top, cover it with foil. Once cooked, remove from the air fryer and leave to cool in the tin for five mins.
While the cake is cooling, combine the icing sugar, remaining lemon zest and just enough juice to make a smooth, pourable icing in a bowl. Carefully lift the warm cake out onto a wire rack set over a tray and poke deep holes all over the top using a skewer.
Slowly drizzle over the icing, letting it drip off the edges. Leave to set before serving.