Air Fryer Lemon Jam Jar Cake
Sometimes you just need a little something sweet — not a whole cake, not a full baking session, just a quick treat to scratch that dessert itch. This is exactly why I adore this recipe. It’s single-serve, mixed right in the jar, and cooked in the air fryer so there’s barely any washing up.
Lemon is my flavour of choice here: bright, zesty, and perfect for cutting through the richness of the batter. The best part? You can go from craving cake to eating cake in under 20 minutes.
This is the kind of bake that works just as well for a late-night snack as it does for a last-minute dessert when friends drop by — make one, make four, and top them however you like.
Ingredients (per jar)
45g (⅓ cup) self-raising flour
4 tbsp caster sugar
Zest of 1 lemon
1 tsp lemon juice
1 egg
2 tbsp neutral oil (canola, sunflower, or light olive)
2 tbsp milk
Pinch of salt (optional)
Optional Cheesecake Topping
150g cream cheese
2 tbsp icing sugar
Zest of 1 lemon
Method
Mix: Add all ingredients straight into a clean, heatproof jam jar. Whisk with a fork until smooth.
Cook: Place the jar into your air fryer at 170°C (340°F) for 16 minutes. If your air fryer runs hot, cover the jar loosely with foil for the last 5 minutes to avoid over-browning.
Cool slightly: Allow to sit for 2–3 minutes before serving — the jar will be hot.
Top & serve: For a decadent finish, beat together cream cheese, icing sugar, and lemon zest until smooth, then dollop on top of the warm cake.
Tips
Jar choice: Use a straight-sided jar or small heatproof ramekin — avoid jars with thin glass or decorative embossing that may crack with heat.
Flavour swap: Swap lemon for lime, orange, or even passionfruit for a tropical twist.
Batch baking: You can make several at once — just increase cooking time by a minute or two if your air fryer is full.
No air fryer? You can bake these in a preheated oven at 180°C for around 18–20 minutes.