Servings 6 servings
Prep Time30 mins
Tiempo de cocinado45 mins
- 275 g flour
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tsp baking powder
- 200 g brown sugar
- 4 eggs
- 1 tsp salt
- 100 g blueberries
- Cake mould
For the frosting:
- 250 g cream cheese
- 80 g butter at room temperature
- 160 g icing sugar
Mix the sugar, the room-temperature butter and the lemon zest in the Downmix bowl on speed 3 with the balloon attachment.
Add the eggs one by one and don’t add the next egg until the previous one has been fully combined.
Add the previously sifted flour and baking powder in 3 batches.
Change the balloon accessory for the flat beater.
Preheat the air fryer to 200°C.
Finally, add the lemon juice and blueberries and blend for 4 minutes on speed 3.
Pour the mix into the greased tall fryer mould and place in the fryer basket. Programme for 45 minutes at 160°C
Once the cycle is finished, let the sponge cake cool and remove from the mould.
For the frosting
In another bowl, mix the cream cheese, butter and icing sugar. Mix well until you obtain a thick, smooth cream.
Using a spatula, pour the frosting over the cake and decorate with red berries.
