Spelt AirFryer Lemon Cake
Servings: 6 slices
Equipment
- Airfryer
Ingredients
Cake:
- 55g (¼ cup) butter (room temperature)
- 80g (⅓ cup) sugar
- 1 medium egg (room temperature)
- 120g (1 cup) spelt flour (see note 1)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 60ml (¼ cup) milk
- juice of half a medium lemon
Decoration:
- sprinkling of icing sugar
- zest of half a lemon
- lemon slices (optional)
Instructions
- Prepare a small baking pan (mine was a 18cm (7") springform) by greasing and using baking paper on the bottom of the pan.
- Using an electric mixer or food processor, cream the butter and sugar until light and fluffy (around 3-4 minutes). Scrape down the sides of the bowl.
- Whisk the egg in, until well incorporated.
- Combine the flour, baking powder and baking soda and then add to the wet ingredients. Stir just until combined.
- Whisk together the milk and lemon juice and pour in. Don't over mix, just stir until everything is combined.
- Pour into the prepared pan and place it in your air fryer on 155℃ (311℉) for around 25 minutes. Check every now and again to make sure it's not browning too quickly on top. The cake is ready when an inserted skewer comes out clean.
- Allow to cool in the pan for around ten minutes, then remove the outer edge (if using a springform). After about 30 minutes, turn the cake out onto a wire rack to cool completely.
- Sprinkle with icing sugar, a little lemon zest, and cut the lemon into slices and arrange on the cake for decoration (optional).
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use regular flour instead of spelt. I often interchange spelt and regular flour (and have never had any issues at all), but for the sake of transparency, I have not made this recipe with anything other than spelt flour.
