Sarah's Lemon Drizzle Cake


  • 125 g butter room temperature
  • 75 g granulated white sugar
  • 2 eggs
  • 150 g self-raising flour
  • 2 tbsp Lemon Curd
  • ½ Zest of a lemon
  • Pinch of salt
  • 2 tbsp granulated white sugar
  • Juice of 1 lemon
  • Grease and line a loaf tin, suitably sized for your Instant Vortex Air Fryer. We used a 2lb tin.
  • Cream together the butter and sugar until soft.
  • Add the eggs, one at a time, alternating with the flour as you go.
  • Add the lemon curd, zest and pinch of salt and mix to combine.
  • Spoon the cake mixture into the prepared loaf tin. Select Bake on the Vortex , set the temperate to 330°F and time for 40 Minutes. Bake until a skewer inserted into the cake comes out clean.
  • Meanwhile, make the syrup, heat the sugar gently until dissolved, then add the lemon juice. Take off the heat and allow to cool.
  • When the cake is cooked, remove from the Air Fryer, but leave it in the tin. Pour over the syrup and leave to cool to room temperature.
  • Slice and serve with your favourite tea.
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