Zesty Air Fryer Lemon Cake: A Quick and Tangy Treat

Serving:
Enjoy the cake on its own or with a dusting of powdered sugar. It pairs beautifully with a cup of tea or coffee.

Storage:
Store in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 5 days.

Freezing:
You can freeze the cake (without the glaze) for up to 2 months. Thaw in the fridge overnight and glaze before serving.

Variants:
Lemon Blueberry Cake:
Add 1/2 cup of fresh or frozen blueberries to the batter for a fruity twist.

Lemon Poppy Seed Cake:
Mix in 1 tablespoon of poppy seeds for a classic combination.

Gluten-Free Option:
Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Coconut Lemon Cake:
Add 1/4 cup shredded coconut to the batter for a tropical flair.

FAQ:
Q: Can I use a different size pan?
A: Yes, but adjust the cooking time accordingly. Smaller or thicker cakes may need a few extra minutes in the air fryer.

Q: Can I make this cake without yogurt or sour cream?
A: Yes, you can substitute it with an equal amount of milk or buttermilk for a similar texture.

Q: How do I know when the cake is done?
A: Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.

Q: Can I double the recipe?
A: If your air fryer is large enough, you can double the recipe and use a bigger pan. Keep an eye on the cooking time.

Enjoy this quick and delicious Air Fryer Lemon Cake for a zesty, fuss-free dessert that will brighten your day!