Air Fryer Lemon Almond Cake

Table of Contents

Ingredients:

For the Cake:

1 cup all-purpose flour (or almond flour for gluten-free)

1/2 cup ground almonds

1/2 cup unsalted butter, softened

2/3 cup sugar

2 large eggs

1/4 cup milk or almond milk

Zest of 1 lemon

Juice of 1/2 lemon

1 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

For the Topping:

1/4 cup shredded coconut (optional)

2 tbsp honey or maple syrup

2 tbsp sliced almonds

Thin lemon slices (for garnish)

Preheat the air fryer to 320°F (160°C).

Prepare the batter:

In a bowl, cream butter and sugar until fluffy.

Beat in eggs, one at a time.

Add lemon zest, juice, and vanilla.

Mix in the flour, ground almonds, baking powder, and salt.

Add milk and mix until smooth.

Pour into a greased 6-inch cake pan (or one that fits your air fryer basket).

Air Fry:

Place the pan in the air fryer.

Bake for 25–30 minutes, or until a toothpick comes out clean.

If the top browns too quickly, loosely cover with foil halfway through.

Add the topping:

In the last 5 minutes, remove the foil (if used) and sprinkle with shredded coconut, sliced almonds, and drizzle with honey or syrup.

Cool & Garnish:

Let the cake cool slightly.

Garnish with lemon slices and extra toasted almonds if desired.

For an extra lemony punch, drizzle with a lemon glaze made of powdered sugar + lemon juice once it’s cooled.