Lemon Walnut Drizzle Cake

🧂 Ingredients

• 175 g butter

  softened
• 1 lemon

  zest and juice
• 175 g caster sugar
• 3 large eggs
• 175 g self raising flour
• 50 g California Walnuts

  finely chopped + 25g roughly chopped
• 50 g icing sugar

  sifted

Instructions

• 1 Grease and line the base and sides of an air fryer tray with baking parchment.
• 2 Whisk together the butter, lemon zest and caster sugar until pale and fluffy.
  Whisk in the eggs, 1 at a time. Stir the flour and 50g chopped Walnuts into the
  cake mixture with the juice of ½ lemon. Spoon into the prepared tray, level the
  surface and bake in the air fryer at 180oC for 35-40 minutes until a skewer
  comes out clean, cover with foil towards the end if it looks a little dark..
  Allow to cool.
• 3 Blend the icing sugar with 1-2 tsp lemon juice to give a smooth and thick, but
  pipeable consistency and drizzle, or pipe over the cake and sprinkle with
  remaining Walnuts. Cut into 9 to serve.

Nutrition Info