Sarah's Lemon Drizzle Cake

By: Instant Pot Culinary Team

Sarah's Lemon Drizzle Cake
cuisine icon Course
Breakfast, Snack
cuisine icon Difficulty
Medium
cuisine icon Duration
40 Minutes
cuisine icon Cooking Technique
Instant Vortex Air Fryer
cuisine icon Keywords
40 minutes, breakfast, butter room temperature, cake, dairy, easy cake, eggs, granulated white sugar, Instant Pot Culinary Team, instant vortex air fryer, juice of 1 lemon, kid friendly, lemon, lemon curd, medium, of salt, self-raising flour, snack, white sugar, zest of a lemon
Ingredients
  • 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
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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