Recipes
Sarah's Lemon Drizzle Cake
40 Minutes
Medium
INSTRUCTIONS
- 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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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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