Air Fryer Lemon Cake with Raspberries

Air Fryer Lemon Cake with Raspberries is a light and fluffy dessert that combines zesty lemon with the sweetness of raspberries and chocolate. This simple yet delicious cake is a great option for both festive celebrations and casual desserts after a weeknight dinner. Thanks to the air fryer’s quick and efficient cooking, you can have a homemade cake made from scratch ready in less time than traditional baking methods.

This recipe yields a generously sized cake, perfect for serving up to 10 people. I used my 7-inch (18 cm) cake pan, which came as part of the Cosori air fryer accessories set of 6. However, you can use any cake pan that fits comfortably in your air fryer.

Ingredients You’ll Need

• Self-raising flour – It provides the base structure for the cake. You can substitute it with plain/all-purpose flour with the addition of 2 teaspoons of baking powder and 1 teaspoon of bicarbonate of soda.

• Sugar – I use caster sugar but granulated sugar would work great too.

• Lemon juice – Use freshly squeezed lemon juice for a bright, citrusy flavor.

• Lemon zest – Enhances the lemony aroma.

• Eggs – They add color, structure, and richness to the cake. Make sure your eggs are at room temperature before using them for a smooth batter that rises easily.

• Raspberries – I prefer using fresh raspberries when they’re available, but frozen raspberries are an excellent alternative when they’re out of season.

• Chocolate – Feel free to use your preferred chocolate pieces or chips in the cake.

How to Make Air Fryer Lemon Cake with Raspberries?

Homemade Air Fryer Lemon Cake with Raspberries from scratch is extremely easy to make and to achieve the best results, you need to follow these simple steps:

Preheat your air fryer to 320°F (160°C) for about 5 minutes. Grease a 7-inch round cake pan or line it with parchment paper to prevent sticking.

In a mixing bowl of a stand mixer, beat the eggs and sugar together until light and fluffy, for about 3-4 minutes. You can also use a hand held mixer if you don’t have a stand mixer.

Add the vegetable oil, yogurt, lemon juice, and vanilla paste, whisk until they all mixed nicely without over mixing it.

In a separate bowl, mix together the self raising flour, baking powder, and lemon zest. This ensures the leavening agents are evenly distributed throughout the batter, giving your cake a nice rise.

Add the dry ingredients to the wet ingredients, mix until the batter is smooth but be careful not to overmix. I use a hand whisk or a spatula at this stage. Gently fold in the chocolates to distribute them evenly through the batter. 

Pour the batter into the prepared cake pan, add the raspberries, and smooth the top with a spatula. 

Place the pan into the preheated air fryer basket. Cook at 320°F (160°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Expert Tips From the Chef

• Fresh raspberries work best for this recipe as they hold their shape and provide a natural sweetness. If you want to use frozen raspberries, do not thaw them beforehand, as they may release excess moisture.

• Make sure your eggs are at room temperature before using them as they mix better with batter and rise more easily.

• When adding the dry ingredients to the wet ingredients, do not use an electric whisk as it will make the cake to be denser and less spongy.

• Make sure to measure the flour correctly using an electronic scale. If you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife to avoid overfilling the measuring cup.

Storage and Serving

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. You can freeze them for up to 3 months for longer storage.

This cake is best served slightly warm or at room temperature. Pair it with a scoop of Homemade Turkish Ice Cream – Maras Dondurma or whipped cream for added indulgence.

You can also serve it with a dollop of freshly made Turkish Clotted Cream – Kaymak to add a light, airy contrast to the moist cake.

Variations to Try

Lemon-Blueberry Cake

Swap raspberries for blueberries for a delightful twist. Blueberries pair just as beautifully with lemon and add a burst of juiciness.

Glazed Lemon Cake

For extra citrus flavor, drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cake once it’s cooled.

Raspberry Swirl Cake

Instead of folding raspberries into the batter, puree them and swirl the mixture into the cake for a marbled effect.