Air-Fried Lemon-Poppy Seed Drizzle Cake
Equipment
- Mixing bowls (1 medium, 1 large, 1 glass)
- whisk,
- Cake pan (7-inch round)
- Toothpick
- microwave-safe bowl
- wire rack
- Rimmed baking sheet
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup granulated sugar
- 6 tablespoons ¾ stick unsalted butter, melted
- 2 large eggs
- ½ cup whole milk
- 1 tablespoon poppy seeds
- Finely grated zest of 1 lemon
For the syrup:
- 3 tablespoons fresh lemon juice
- ¼ cup granulated sugar
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon fresh lemon juice
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a medium mixing bowl, whisk the granulated sugar, melted butter, and eggs until smooth.
- Then whisk in the milk, poppy seeds, and lemon zest.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined.
- Pour the batter into a greased 7-inch round cake pan insert, metal cake pan, or foil pan and smooth the top.
- Set the pan in the air fryer and cook at 310°F (155°C) until a toothpick inserted into the center of the cake comes out clean, about 30 to 35 minutes.
- Meanwhile, make the syrup: In a microwave-safe bowl, heat the lemon juice and granulated sugar in the microwave, stirring until the sugar dissolves.
- Remove the cake pan from the air fryer and transfer it to a wire rack set over a rimmed baking sheet.
- Let cool for 5 minutes in the pan, then turn the cake out onto the rack and invert it so it’s right-side up.
- As soon as you unmold it, use a toothpick to stab the top of the warm cake all over, making as many holes as you can.
- Slowly pour the warm lemon syrup over the top of the cake so that it absorbs as you pour it on.
- Let the cake cool completely on the rack to allow the syrup to hydrate the cake fully.
- To make the glaze: In a glass bowl, combine the powdered sugar and lemon juice and stir into a thick glaze.
- Microwave the glaze until loose and pourable, about 30 seconds, then stir until completely smooth.
- Pour the hot glaze over the top of the cake, still on the rack, letting it drip over the edges.
- Let the cake stand for at least 10 minutes to allow the glaze to set.
- Transfer the cake to a plate before serving.
Notes / Tips / Wine Advice:
Wine Advice:
This delightful lemon-poppy seed cake pairs well with a slightly sweet wine such as Moscato or Riesling. Alternatively, a cup of Earl Grey tea would complement the citrusy flavors of the cake. For those who prefer non-alcoholic options, a glass of sparkling lemonade or a fruity iced tea would be refreshing choices.Nutritional Information
Calories: 325 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 12 g | Fiber: 1 g | Sugar: 31 g
