Air-Fried Lemon-Poppy Seed Drizzle Cake
Soft lemon cake with poppy seeds, soaked in syrup and finished with a sweet glaze.
Equipment
- Mixing bowls
- Whisk
- Cake pan
- Toothpick
- microwave-safe bowl
- Wire rack
- Baking sheet
Ingredients
For the cake
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup sugar
- 6 tbsp butter melted
- 2 eggs
- 1/2 cup milk
- 1 tbsp poppy seeds
- Zest of 1 lemon
For the syrup
- 3 tbsp lemon juice
- 1/4 cup sugar
For the glaze
- 1 cup powdered sugar
- 1 tbsp plus 1 tsp lemon juice
Instructions
- Mix flour, baking powder, and salt in a bowl.
- Whisk sugar, butter, and eggs until smooth.
- Add milk, poppy seeds, and lemon zest.
- Combine wet and dry ingredients.
- Pour batter into greased pan.
- Cook in air fryer at 310°F for 30 to 35 minutes.
- Heat lemon juice and sugar until dissolved.
- Remove cake and place on rack.
- Poke holes in warm cake.
- Pour syrup over cake and let absorb.
- Mix powdered sugar and lemon juice.
- Heat briefly until smooth.
- Pour glaze over cake and let set.
- Serve once cooled.
Notes & Wine Advice
Notes
Do not overmix the batter to keep the cake soft. Pour the syrup while the cake is still warm for best absorption. Let the glaze set before slicing.Serve Tip
Serve with fresh berries or a dollop of whipped cream. Add extra lemon zest on top for a fresh finish.Variations
Add blueberries for a fruity twist. Use orange zest instead of lemon for a different flavor. Make it gluten-free with a suitable flour blend.Wine Advice
A light Moscato pairs beautifully with the citrus flavors. A Riesling adds a fresh and slightly sweet contrast. A cup of Earl Grey tea is a perfect non-alcoholic pairing.Nutrition values
Calories: 325 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 6 g | Sodium: 220 mg | Sugar: 31 g