Lemon Cake


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150g butter, at room temperature
140g (two thirds cup) caster sugar
225g one and a half cups) self-raising flour
2 eggs
1 1/2 tbsp finely grated lemon rind
80ml (one third cup) lemon juice

Grease a 20cm round cake pan. Line base with baking paper.
Use electric beaters to beat the butter, sugar, flour, eggs, lemon rind and juice for 3-4 minutes or until pale and creamy. Spoon batter into prepared pan. Smooth surface.
Place the pan in the basket of the air fryer. Set the air fryer to 160C. Bake for 25 mins or until a skewer inserted in the centre comes out clean (see tip). Set aside for 5 minutes before transferring to a wire rack to cool.
Serve the cake warm or at room temperature.