You’ll Need
120g softened butter
Finely grated zest of 2 lemons
120g caster sugar
2 tbsp lemon juice
2 eggs
80g icing sugar
120g self-raising flour
1-2 tbsp lemon juice for the icing
1 tbsp poppy seeds
To Finish
Extra lemon zest
Pinch of poppy seeds
Optional But Dangerous
Lemon curd
White chocolate drizzle
Method
Preheat the air fryer to 155°C and line a 15cm square tin.
Beat the butter and sugar until creamy.
Beat in the eggs one at a time.
Fold in the flour, poppy seeds, lemon zest and juice.
Spread into the tin and cover loosely with foil.
Air fry for 14 minutes, remove the foil, then cook for another 4-6 minutes until a skewer comes out clean.
Cool completely and mix the icing sugar with enough lemon juice to make a thick icing.
Spread over the cake and finish with zest and poppy seeds.