- Prepare the Cake Batter:
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and sugar together until light and fluffy. This can be done with a hand mixer or a whisk.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the flour mixture. Stir just until the batter is smooth and well combined.
- Prepare the Cake Pan:
- Grease the cake pan with a little butter or non-stick spray. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the Cake:
- Preheat the air fryer to 320°F (160°C).
- Place the cake pan in the air fryer basket and cook for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
- Cool and Serve:
- Allow the cake to cool in the pan for about 5 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.
- Once cooled, dust with powdered sugar or drizzle with a lemon glaze if desired.
Tips for Perfection:
- Don’t Overmix the Batter: Mix the batter just until the ingredients are combined to ensure a light and tender crumb.
- Check for Doneness Early: Since air fryer temperatures can vary, start checking the cake for doneness a few minutes before the suggested time.
- Lemon Flavor: Adjust the amount of lemon zest and juice depending on how tangy you like your cake.
This mini lemon cake is perfect for a quick dessert, offering the bright, refreshing taste of lemon in a perfectly sized treat for one or two. Enjoy your delicious, easy-to-make air fryer cake!