Air Fryer Recipe
Lemon Drizzle Bread
A bright, simple lemon drizzle bread that’s just right for making in the air fryer.
Ingredients
- 150g unsalted butter, softened
- 150g caster sugar
- 3 large eggs
- 1 tablespoon lemon zest (about two lemons)
- 150g self-raising flour
- 1 teaspoon baking powder
- 60ml whole milk
- 100g icing sugar
- Juice of two lemons
Method
- Preheat the air fryer to 160°C for 5 minutes.
- Grease a small loaf tin that fits in the air fryer.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest.
- Mix the flour and baking powder in a separate bowl.
- Gradually add the dry mixture to the creamed butter and sugar.
- Add the milk and mix until smooth.
- Pour the batter into the prepared loaf tin and smooth the top.
- Place the tin in the air fryer and bake for 25-30 minutes, until a skewer comes out clean.
- Mix the icing sugar with the lemon juice to make a glaze.
- Remove the bread from the air fryer, cool slightly, and pour the glaze over the warm bread.
- Allow the bread to cool completely before slicing.
Why this works in an air fryer
Air-fryer convection sets the loaf’s outside quickly, so the butter-rich crumb needs moderate heat to cook through before the top over-browns. Creaming traps air for lift, self-raising flour plus baking powder expands that structure, and glazing while warm lets lemon syrup wick into the crumb instead of sitting only on the crust.
Equipment notes
Assumes a 1lb/450g loaf tin in a 5–6 litre basket with at least 2cm clearance around the tin; in a single-drawer air fryer centre the tin and check early for top browning, while dual-zone models often run slightly less forcefully so position in the larger drawer and expect 3–5 minutes extra.
Common pitfalls
- Top dark by minute 18 but the skewer is wet? The heating element is too close or aggressive: cover loosely with foil, reduce to 150°C, and extend until the centre tests clean.
- A cracked, domed top with a dense wet line underneath means the outside set before the middle expanded fully: next time avoid overfilling the tin and bake 5 minutes longer at 150–155°C.
- Greasy patches or a heavy base signal under-creamed butter and sugar or butter that was too warm: cream until visibly paler and fluffy, and use softened rather than melting butter.
- Glaze sliding off in a puddle means the loaf was too hot or the icing was too thin: cool 10–15 minutes first, then add lemon juice gradually until it coats the spoon.
Variations & substitutions
- Use Greek yoghurt instead of milk for a slightly tangier, closer crumb; it may need 2–3 extra minutes because the batter is thicker.
- Swap half the lemon juice in the glaze for lime juice for a sharper citrus finish; cooking time is unchanged but the drizzle will taste less sweet.
- Add 1 tablespoon poppy seeds to the batter for texture; they do not change timing, but mix briefly to avoid toughening the crumb.
- Use orange zest and juice instead of lemon for a softer, sweeter loaf; start checking a few minutes early as orange glazes can brown more readily on the surface.
Storage & reheating
Keep in an airtight container for 3 days at room temperature or 5 days chilled, and refresh slices in the air fryer at 140°C for 2–3 minutes without extra glaze.
Nutrition
Calories: 250
