Air-Fried Lemon-Poppy Seed Drizzle Cake

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.

Air-Fried Lemon-Poppy Seed Drizzle Cake

Equipment

Ingredients

For the syrup:

For the glaze:

Instructions

Notes / Tips / Wine Advice:

Wine Advice:

Nutritional Information

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