Air-fryer lemon and yoghurt cake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 19 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
1 to 2 hours
Ingredients
＋ Añadir a un menú- Egg two medium eggs without shells 100 g
- Sugar 60 g
- Natural yoghurt unsweetened 125 g
- Milk 60 g
- Lemon 25 g juice and 3 g yellow zest 28 g
- Extra virgin olive oil mild-flavoured 30 g
- Plain flour 200 g
- Baking powder baking powder, not baker's yeast 8 g
- Salt 1 g
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Method
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Whisk the eggs and sugar until foamy. Add the yoghurt, milk, lemon juice and zest, and oil; mix until combined.
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Sift the flour, baking powder and salt together. Fold into the wet ingredients just until no dry lumps remain.
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Pour into a heatproof silicone tin 16 cm across and at least 7 cm deep. Fill no more than two-thirds full. Preheat the empty air fryer for 5 minutes at 155°C.
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Cook for 30–35 minutes at 155°C, checking that the centre is firm and a skewer comes out without batter. Continue in 3-minute intervals if needed. Rest in the tin for 10 minutes, then cool on a rack before cutting into six portions.
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