Sarah's Lemon Drizzle Cake
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Ingredients
Cake
Syrup
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Instructions
- Grease and line a loaf tin, suitably sized for your Instant Vortex Air Fryer. We used a
2lb tin. - Cream together the butter and sugar until soft.
- Add the eggs, one at a time, alternating with the flour as you go.
- Add the lemon curd, zest and pinch of salt and mix to combine
- Spoon the cake mixture into the prepared loaf tin. Select Bake on the Vortex , set the temperate to 330°F and time for 40 minutes. Bake until a skewer inserted into the cake comes out clean.
- Meanwhile, make the syrup, heat the sugar gently until dissolved, then add the lemon juice. Take off the heat and allow to cool.
- 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.
- Slice and serve with your favourite tea.
