Quick Description
A simple, light, and fluffy cake made in an air fryer. Perfect for a quick treat without using the oven. Customize with your favorite flavors or toppings!
Servings & Timing
- Servings: 8–10
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
Ingredients List:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup milk (whole milk preferred)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional for added flavor)
Instructions:
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Prepare the Cake Pan:
- Grease a 7-inch round cake pan or line it with parchment paper. Ensure that it fits inside your air fryer basket. If you don’t have a cake pan that fits, you can use a small oven-safe dish or mold.
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Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
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Prepare the Wet Ingredients:
- In a separate bowl, beat the eggs, softened butter, milk, vanilla extract, and lemon zest (if using). Mix until the ingredients are fully combined and smooth.
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Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. The batter should be thick but smooth.
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Pour the Batter into the Cake Pan:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
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Preheat the Air Fryer:
- Preheat your air fryer to 320°F (160°C) for about 3–5 minutes.
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Bake the Cake:
- Place the cake pan into the air fryer basket and cook at 320°F (160°C) for 25–30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, continue cooking for an additional 5 minutes and check again.
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Cool the Cake:
- Once baked, remove the cake from the air fryer and let it cool in the pan for about 5 minutes. Then transfer the cake to a wire rack to cool completely.
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Serve:
- Serve as is, or top with powdered sugar, fresh berries, or a dollop of whipped cream or ice cream.
Additional Notes:
- Flavor Variations: You can add chocolate chips, nuts, or fruit (like blueberries or chopped strawberries) to the batter for extra flavor.
- Toppings: If you prefer, drizzle a simple glaze or icing over the cooled cake for added sweetness.
- For a richer cake: Add ¼ cup sour cream or yogurt to the batter.
Dietary Info:
- Keto/Low-Carb: This recipe is not keto-friendly, but you can substitute flour with almond flour and use a low-carb sweetener like erythritol.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
Storage & Make-Ahead:
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Make-Ahead: You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. Let the batter come to room temperature before baking.
