Sarah’s Lemon Drizzle Cake

Cake, Dessert

Sarah’s Lemon Drizzle Cake

Sarah’s Lemon Drizzle Cake

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Vortex Air Fryer



  • 125 g butter
  • 75 g granulated white sugar
  • 2 eggs
  • 150 g self-raising flour
  • 2 Tbsp Lemon curd
  • Zest of ½ a lemon
  • Pinch of salt


  • 2 Tbsp Granulated white sugar
  • Juice of 1 lemon


  1. Grease and line a loaf tin, suitably sized for your Instant Vortex Air Fryer. We used a 2lb tin.
  2. Cream together the butter and sugar until soft.
  3. Add the eggs, one at a time, alternating with the flour as you go.
  4. Add the lemon curd, zest and pinch of salt and mix to combine
  5. Spoon the cake mixture into the prepared loaf tin. Select Bake on the Vortex , set the temperate to 165°C and time for 40minutes. Bake until a skewer inserted into the cake comes out clean.
  6. Meanwhile, make the syrup, heat the sugar gently until dissolved, then add the lemon juice. Take off the heat and allow to cool.
  7. When the cake is cooked, remove from the Air Fryer, but leave it in the tin. Pour over the syrup and leave to cool to room temperature.
  8. Slice and serve with your favourite tea.

Cake, Dessert

Air Fryer, Vegetarian