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.
Ingredients
- 175 g caster sugar
- 3 medium eggs
- 100 g yogurt
- ⅓ cup vegetable oil or sunflower oil
- 1 tsp vanilla
- 2 tbsp lemon juice
- 250 g self raising flour
- ¼ tsp baking powder
- 1 lemon zested
- 1 cup raspberries
- 50 g dark chocolate
- 50 g white chocolate
Instructions
- 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.
Notes
- 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.