If you love desserts with a fresh, delicate flavor, this Lemon Cream Cake in the air fryer is ideal for you. It slightly recalls the famous Mulino Bianco lemon cake: with that unique texture, the intense lemon aroma and the velvety cream that wins you over at the first bite.
Preparation may seem complex, but you can actually organize it step by step: you can make the shortcrust pastry and the lemon cream in advance, even the day before, and dedicate the day of baking only to the sponge cake. This way the process will be simpler and less stressful, and you can focus on the aromas and on the details.
To bake the Lemon Cream Cake I chose to cook it in the air fryer, obtaining a soft, golden and perfectly balanced result. The lemon scent, the main protagonist, makes this Lemon Cream Cake light, aromatic and irresistible.
The contrast between the crumbly shortcrust base, the softness of the sponge cake and the velvety lemon cream creates a perfect balance: every slice is a little moment of pleasure to share with family or friends.
Take your time, follow the steps calmly and let the aromas guide you: I’m sure this Lemon Cream Cake will become one of your favorites 💛
You will also find instructions for baking in a conventional oven, so you can choose the method you prefer.
Let’s go to the kitchen and make it together: it will be a finger-licking dessert!
You might also be interested in these recipes 👇🏽
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 1 Minute
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Air frying, Electric oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for an 8 2/3″/9 1/2″ (22/24 cm) cake
- 1 2/3 cups all-purpose flour
- 2/3 cup butter
- 5/8 cup powdered sugar (confectioners' sugar)
- 2 egg yolks
- 1 lemon (zest only, untreated)
- 1 pinch salt
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 2/3 cups milk
- 2 lemons (or 3 small, zested (untreated))
- 5 tbsp granulated sugar
- 1 cup all-purpose flour
- 2 eggs
- 3 1/4 tbsp sunflower oil (or 4 tbsp (1/4 cup) butter)
- 1/2 packet baking powder (about 2 tsp)
- 1 lemon (zest only, untreated)
Tools
Recommended tools for the Lemon Cream Cake in the Air Fryer
- 1 Air fryer
- 1 Bowl
- 1 Saucepan
- 1 Electric whisk
- 1 Strainer
- 1 Peeler (for peeling the lemon)
- 1 Whisk (hand)
- 1 Kitchen scale
- 1 Hand blender (mixer)
- 1 Bowl
- 1 Knife
- 1 Kitchen scale
- 1 Plastic wrap
- 1 Bowl
- 1 Electric whisk
- 1 Lemon zester
- 1 Kitchen scale
- 1 Spatula
Steps
Preparation of the Lemon Cream Cake in the Air Fryer
In a bowl, beat the egg yolks with the sugar using an electric whisk until you obtain a light and fluffy mixture.
Now incorporate the sifted flour.
Continue mixing with the whisk until you obtain a smooth batter.
Pour the milk into a saucepan and add the lemon peel, previously washed and dried. Place it on the stove over low heat and remove from the heat as soon as it nearly reaches a boil. Remove the lemon peel.
Pour the milk into the bowl with the eggs, whisk with the sugar and combine using a hand whisk.
Pour the mixture back into the saucepan and place it again over low heat.
Stir continuously with a whisk to avoid lumps and cook until the cream thickens.
Transfer the lemon cream to a dish or bowl and cover it with plastic wrap. Let it cool first at room temperature, then refrigerate for 1 hour.
In a stand mixer, food processor or by hand, work together the flour, cold butter and powdered sugar to make the shortcrust pastry.
Transfer the mixture to a work surface or into a bowl.
Add the egg yolks, the grated lemon zest and a pinch of salt. Work the dough by hand until you obtain a smooth ball.
Wrap the dough ball in plastic wrap and refrigerate for at least half an hour.
When the shortcrust resting time is over, remove the plastic wrap and roll it between two sheets of parchment paper lightly dusted with flour.
Line the pan, previously buttered and floured, with the shortcrust. Trim the edges and prick the bottom with a fork. Cover and transfer to the freezer for 15 minutes or refrigerate for half an hour.
Meanwhile prepare the sponge cake batter: in a bowl, beat the eggs with the sugar and the grated lemon zest until pale and foamy.
Add the sunflower oil in a thin stream and continue to combine with the whisk.
Add the sifted flour and baking powder.
Beat with the whisk until the flour is fully incorporated.
Remove the pan with the shortcrust from the fridge or freezer. Also take the lemon cream and beat it with a whisk before using so it returns to a creamy consistency. Pour the sponge batter and, with the help of a spatula, cover the shortcrust shell, leveling well. Then distribute the lemon cream with a spoon here and there and create patterns with a toothpick.
Preheat the air fryer for 2–3 minutes. Once preheated, place the pan on the rack and bake at 320°F for 40–45 minutes.
Remove from the oven and let cool completely before removing from the pan.
Transfer the cake to a serving plate, dust with powdered sugar and cut into slices: it’s ready to be served and enjoyed with its fresh and delicate lemon filling 😋
Did you like this recipe? You can rate it by giving it as many stars as you like ⭐⭐⭐⭐⭐ after the tips section!
