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Air-Fried Lemon-Poppy Seed Drizzle Cake

Portions:8
Cooking Time:1 hour
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Equipment

  • Mixing bowls (1 medium, 1 large, 1 glass)
  • whisk,
  • Cake pan (7-inch round)
  • Toothpick
  • microwave-safe bowl
  • wire rack
  • Rimmed baking sheet
  • Airfreyer

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
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Course Airfryer / Cake / Dessert
Cuisine American / England
Diets Vegetarian