You’ll Need
100g self-raising flour
100g caster sugar
100g softened butter
2 eggs
Zest of 1 lemon
For The Lemon Drizzle
Juice of 1 lemon
3 tbsp caster sugar
For The Icing
75g icing sugar
1–2 tsp lemon juice
Optional But Dangerous
Lemon curd
White chocolate shavings
Vanilla ice cream
Method
Preheat your air fryer to 160°C.
Lightly grease four small ramekins or foil pudding pots.
In a bowl, beat together the butter and caster sugar until light and smooth.
Add the eggs one at a time, mixing well.
Fold through the flour and lemon zest until combined.
Divide the mixture evenly between the pots.
Air fry at 160°C for 12–15 minutes until risen, golden, and cooked through.
While the cakes cook, mix the lemon juice and caster sugar together.
As soon as the cakes come out, poke several holes in the tops with a skewer or fork.
Slowly spoon the lemon drizzle over each cake, allowing it to soak in.
Leave for 5 minutes.
Mix the icing sugar and lemon juice into a thick drizzle.
Spoon over the tops of the cakes.
Serve warm or allow to cool slightly before attacking.