Lemon Walnut Drizzle Cake

Course bake
Keyword air fryer, baking, lemon drizzle cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9
Calories 424kcal

Ingredients

  • 175 g butter softened
  • 1 lemon zest and juice
  • 175 g caster sugar
  • 3 large eggs
  • 175 g self raising flour
  • 50 g California Walnuts finely chopped + 25g roughly chopped
  • 50 g icing sugar sifted

Instructions

  • Grease and line the base and sides of an air fryer tray with baking parchment.
  • Whisk together the butter, lemon zest and caster sugar until pale and fluffy. Whisk in the eggs, 1 at a time. Stir the flour and 50g chopped Walnuts into the cake mixture with the juice of ½ lemon. Spoon into the prepared tray, level the surface and bake in the air fryer at 180oC for 35-40 minutes until a skewer comes out clean, cover with foil towards the end if it looks a little dark.. Allow to cool.
  • Blend the icing sugar with 1-2 tsp lemon juice to give a smooth and thick, but pipeable consistency and drizzle, or pipe over the cake and sprinkle with remaining Walnuts. Cut into 9 to serve.

Nutrition

Serving: 88g | Calories: 424kcal | Carbohydrates: 40g | Protein: 6.8g | Fat: 26g | Saturated Fat: 12g | Fibre: 1.4g | Sugar: 26g

Notes

Cooks tip: Try adding a little ground cinnamon to the flour for extra flavour.
Salt 0.26g 
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