Lemon and cardamom drizzle cake

Make the most of your air fryer by whipping up a sweet treat. This spiced lemon cake is moist and zesty - it’s a must-try.

8

10m

Note: + cooling time

35m

Ingredients

  • 150g butter, softened
  • 2/3 cup (150g) caster sugar
  • 2 tsp finely grated lemon rind
  • 1 tsp ground cardamom
  • 3 Coles Australian Free Range Eggs
  • 11/2 cups (225g) self-raising flour
  • 3/4 cup (210g) honey-flavoured yoghurt
  • Lemon zest, to serve

Lemon icing

  • 10g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 1/2 tbs lemon juice

Method

STEP 1

Grease a 20cm (base measurement) round cake pan and line the base with baking paper. Use an electric mixer to beat the butter, sugar, lemon rind and cardamom until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in flour and yoghurt. Spoon into prepared pan. Smooth the surface.

STEP 2

Preheat air fryer to 180°C. Place the pan in the basket of the air fryer. Bake for 35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.

STEP 3

To make the lemon icing, place the butter and icing sugar in a bowl. Stir in enough lemon juice to make a smooth paste.

STEP 4

Place cake on a serving platter. Drizzle with the lemon icing and sprinkle with lemon zest to serve.

Dietary information

Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.