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Baked goods
Lemon cake
Baked goods

Lemon cake

Yellow, moist loaf with lemon icing.

Program
Bake
Temperature
155 °C
Time
25–32 min

1 small tin · Do not flip

Recipe

Servings

10 servings

(1 serving = 1 cake slice)

10

Allergens

Flagged from the ingredients in this recipe.

  • Gluten
  • Egg
  • Milk

Bake without

Tap what you need to avoid. Ingredients swap so anyone can bake.

  • Gluten

    Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.

  • Egg

    Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.

  • Milk

    Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.

Ingredients

Amounts follow the servings above.

  • Egg3 pcs
  • Sugar3 dl
  • Oil1 dl
  • Plain yoghurt1 dl
  • Wheat flour4 dl
  • Baking powder2 tsp
  • Lemon, juice and zest2 pcs
  • Icing sugar for icing2 dl

Method

Step by step.

  1. 1Whisk egg and sugar lyst. Add oil, yoghurt, saft and skall of sitronene.
  2. 2Sikt in mel and baking powder. Stir jevnt.
  3. 3Pour into a greased tin. Set the air fryer to Bake and preheat 3 min. Bake at 155 °C for 25–32 min.
  4. 4Stikk hull i it heat the cake with a gaffel. Hell over lemon juice blandet with 1 ss sugar.
  5. 5Stir icing and trekk over when the cake is lukewarm.

Flavour and filling

Lemon

  • Lemon
  • Sugar
  • Butter
  • Egg

Poppy seeds

  • Poppy seeds
  • Lemon
  • Yoghurt

Timer · Bake · 25 min at 155 °C

25:00

Start once the basket is in.

Along the way

  • Poke holes in the hot cake and pour over lemon syrup before icing.