Welcome to the ultimate guide for baking a truly magnificent **Air Fryer Lemon Pound Cake**! This quick and incredibly easy recipe is designed to help you transform your air fryer into a personal, efficient bakery. You’ll learn exactly how to craft a moist, flavorful, and perfectly golden cake from scratch, all with the convenience of your favorite kitchen appliance. Say goodbye to long oven preheating times and hello to delicious desserts in a fraction of the time.
Whether you’re a seasoned baker or just starting your culinary journey, this recipe simplifies the process of making a healthy and delicious cake. We’ll cover everything from selecting the right **cake pan**, bundt pan, or even individual **ramekins**, to utilizing popular air fryer brands like **Power Air Fryer**, **Phillips**, **Nuwave**, or any other model you own. Prepare to impress your family and friends with a wonderfully light, tangy, and unbelievably moist lemon pound cake, baked to perfection right on your countertop.
This post may contain affiliate links. Please read my full disclosure here.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
Why Baking a Cake in an Air Fryer is a Culinary Game-Changer
The culinary landscape has been revolutionized by the air fryer, and its capabilities extend far beyond crispy appetizers. For many, the question “Can you bake in an air fryer?” is still a common one, and the answer is a resounding yes! This versatile kitchen workhorse acts much like a powerful, compact convection oven, circulating hot air around your food to cook it quickly and evenly. This makes it an ideal environment for baking cakes, muffins, and a variety of other desserts, including our delightful **Air Fryer Lemon Pound Cake**.
The advantages of using an air fryer for your baking needs are compelling. Firstly, the most significant benefit is the **elimination of oven preheating**. A traditional oven can take 15-20 minutes or more to reach the desired temperature, consuming considerable energy. An air fryer, however, heats up almost instantly, allowing you to transition from batter preparation to baking with virtually no delay. This efficiency saves both time and electricity, making it an excellent choice for quick dessert cravings or when you want to avoid heating up your entire kitchen, especially during warmer months.
Furthermore, the air fryer’s compact size and powerful fan ensure remarkably consistent results. The constant circulation of hot air creates a beautiful golden crust on your cake while keeping the interior wonderfully moist and tender. This even cooking environment often leads to baked goods that are superior in texture and appearance. Whether you’re opting for the convenience of a **box cake mix** or meticulously crafting a **healthy dessert recipe from scratch**, such as this homemade lemon pound cake, the air fryer streamlines the entire baking process, making it accessible and enjoyable for everyone.
If you’re looking for other innovative air fryer dessert ideas, you may also love my Air Fryer Apple Empanadas Dessert recipe.
Table of Contents
Essential Ingredients for Your Perfect Lemon Pound Cake
Crafting a truly exceptional **Air Fryer Lemon Pound Cake** begins with understanding the role of each ingredient. The quality and preparation of these components are key to achieving the cake’s signature moist texture and vibrant flavor profile:
- **All-Purpose Flour:** This forms the structural backbone of our pound cake. Proper measurement is crucial to prevent a dense or dry crumb. We’ll discuss accurate flour measurement in detail shortly.
- **Baking Powder:** Our primary leavening agent. It reacts with moisture and heat to create carbon dioxide bubbles, giving the cake its lift and tender texture, even in the air fryer’s unique environment.
- **Salt:** A small but mighty ingredient. Salt doesn’t just add its own flavor; it enhances the sweetness of the sugar and brightens the lemon notes, ensuring a well-balanced taste.
- **Softened Unsalted Butter:** The cornerstone of any great pound cake. Using unsalted butter allows you to control the total salt content. Crucially, the butter must be at room temperature for optimal creaming, which is vital for incorporating air into the batter for a light texture.
- **Sweetener:** Granulated sugar is traditional, but you can opt for your preferred sugar substitute. The sweetener contributes not only to taste but also to the cake’s tenderness and moisture.
- **Eggs:** Eggs provide richness, moisture, and help bind the cake’s structure. Like butter, using room temperature eggs ensures they emulsify smoothly into the batter, preventing curdling and promoting an even texture.
- **Fresh Lemon Zest:** This is where the magic happens for an authentic lemon flavor. The zest contains concentrated lemon oils, delivering a bright, aromatic, and intense citrus punch without adding extra liquid that could alter the batter consistency. Always use fresh lemons for the best results.
- **Fresh-Squeezed Lemon Juice:** While zest provides aroma, the juice adds tanginess and essential moisture. It balances the sweetness beautifully, creating that classic lemon pound cake taste.
- **Vanilla Extract:** A classic enhancer, vanilla complements the lemon notes and adds a layer of warmth and complexity to the overall flavor profile.
- **Plain Greek Yogurt or Sour Cream:** This is often the secret ingredient in many moist cake recipes. Greek yogurt (or sour cream) adds richness, tang, and an incredible amount of moisture, contributing to the dense yet delicate crumb that defines a pound cake. It also helps activate the baking powder, boosting the cake’s rise.
- **Powdered Sweetener (Optional):** For a beautiful finishing touch, a light dusting of powdered sweetener provides a subtle sweetness and an elegant presentation.
By understanding and preparing each of these components with care, you are well on your way to baking the perfect **Air Fryer Lemon Pound Cake** that will be the highlight of any dessert table.
How to Properly Measure Flour for Baking
Accuracy is the cornerstone of successful baking, and nowhere is this more critical than when measuring flour. Incorrect flour measurement is a leading cause of dense, dry, or otherwise disappointing baked goods. Many home bakers instinctively scoop their measuring cup directly into the bag of flour, a habit that compacts the flour, resulting in a significant excess. This over-measurement can lead to a cake that is far too dry, crumbly, and lacking the tender texture you desire from a perfect **Air Fryer Lemon Pound Cake**.
To ensure your cake achieves its ideal moist and delicate crumb, always adhere to the “spoon and level” method for measuring flour. This technique is simple yet highly effective:
- **Fluff the Flour:** Before you even think about measuring, gently aerate the flour. Use a spoon or a whisk to lightly stir the flour directly in its bag or container. This loosens any compaction and incorporates air, making it lighter and easier to measure accurately.
- **Spoon into Measuring Cup:** With a spoon, lightly scoop the fluffed flour into your dry measuring cup. Continue adding flour until it overflows the rim. Resist the urge to pack it down, shake the cup, or tap it on the counter; this will defeat the purpose of fluffing.
- **Level with a Straight Edge:** Take a straight edge, such as the back of a knife, a ruler, or a bench scraper, and gently scrape across the top of the measuring cup, leveling off the excess flour. The goal is a flat, even surface of flour at the exact brim of the cup.
By consistently applying the “spoon and level” method, you guarantee that you’re using the precise amount of flour the recipe intends. This accuracy is absolutely vital for controlling the moisture content and structural integrity of your cake, leading to consistently excellent results in your air fryer baking adventures. A properly measured flour amount is your first step towards a wonderfully moist and fluffy **Air Fryer Lemon Pound Cake**.
For more detailed guidance and visual aids on this essential technique, you can explore resources like How to Measure Flour.
The Art of Creaming Butter and Sweetener
Creaming butter and sweetener (or sugar) is a foundational technique in baking, particularly for achieving the desired light and tender crumb in cakes like our **Air Fryer Lemon Pound Cake**. This isn’t merely about mixing; it’s a crucial step where you intentionally incorporate air into the mixture. These tiny air pockets become integral to the cake’s structure, expanding during the baking process to give the cake its lift, volume, and that characteristic delicate texture.
Mastering the creaming method is vital for a successful pound cake:
- **Ensure Room Temperature Butter:** This is the golden rule of creaming. Butter that is too cold will resist blending with the sweetener, resulting in a lumpy mixture and an inability to trap sufficient air. Conversely, butter that is too warm (soft to the point of being oily or melted) won’t hold the incorporated air, leading to a dense cake. The ideal butter consistency is soft enough to leave a slight indentation when pressed with a finger, but still firm enough to hold its shape. Plan ahead by taking your butter out of the refrigerator approximately 30-60 minutes before you begin baking, allowing it to reach this perfect consistency naturally.
- **Combine Butter and Sweetener:** Place your properly softened butter and your chosen sweetener (whether it’s granulated sugar or a substitute) into a large mixing bowl.
- **Beat Until Light and Fluffy:** Using either a hand mixer or a stand mixer fitted with the paddle attachment, begin beating the butter and sweetener together on a medium-high speed. Continue this process until the mixture undergoes a noticeable transformation: it should become significantly lighter in color (often a pale yellow or almost white), increase in volume, and achieve a visibly fluffy, airy texture. This typically requires 3 to 5 minutes of consistent beating, depending on the power of your mixer. During this time, remember to pause occasionally and scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly and evenly incorporated.
By diligently following these steps for creaming butter and sweetener, you establish a solid foundation for your **Air Fryer Lemon Pound Cake**, setting it up for a truly exceptional light, rich, and tender result. This technique is invaluable for achieving perfection in your air fryer baking.
If you’re exploring different dietary needs, you might be interested in my Keto Pound Cake recipe for a delicious low-carb alternative. And for those planning festive meals, don’t miss out on my collection of Air Fryer Thanksgiving Recipes, offering a range of convenient and tasty dishes.
Choosing the Right Bakeware for Your Air Fryer
A common query among new air fryer owners delving into baking is about suitable bakeware. The reassuring news is that an air fryer operates on principles similar to a convection oven, meaning most oven-safe bakeware is generally safe for use in your air fryer. The primary factors to consider are the material of the bakeware and its dimensions, ensuring both compatibility and optimal air circulation.
Safe Materials for Air Fryer Baking:
- **Metal Baking Pans:** Standard cake tins, small pie plates, muffin tins, and bundt pans made from aluminum or steel are excellent choices. They are durable, conduct heat efficiently, and promote even baking. For this delightful **Air Fryer Lemon Pound Cake**, I specifically recommend a 6-cup bundt pan, which typically fits well within most air fryer baskets.
- **Glass Bowls and Dishes:** Heat-resistant glass bakeware, such as Pyrex, can also be safely used. Be mindful that glass can sometimes take a bit longer to heat up and might result in a slightly different crust development compared to metal pans.
- **Ceramic Ramekins:** Ideal for crafting individual portions of cake, soufflés, or custards. Ceramic retains heat effectively and distributes it evenly, perfect for single-serving desserts.
- **Silicone Bakeware:** Food-grade silicone molds and pans are incredibly versatile. They are flexible, non-stick, and can be easily maneuvered into the air fryer basket, making the removal of baked goods simple and mess-free. Always confirm that your silicone bakeware is rated as oven-safe.
- **Parchment Paper:** Yes, **baking paper can be used in an air fryer**! It’s a fantastic aid for preventing sticking and simplifying cleanup. However, it’s crucial to always ensure the parchment paper is adequately weighed down by your food. Unsecured parchment paper can fly around within the air fryer, potentially obstructing the heating element or fan, which could pose a fire hazard. Cut it to fit the bottom of your pan or snugly line your basket, ensuring no loose edges.
Size Matters for Optimal Airflow:
The most critical aspect of choosing air fryer bakeware is its size. The pan must fit comfortably inside your air fryer basket or oven compartment, leaving sufficient space (at least an inch or two) around all sides. This surrounding space is essential for the hot air to circulate freely. Proper air circulation is the hallmark of air frying and is what ensures your food cooks evenly and develops that desirable golden-brown finish. If your pan is too large, it will impede airflow, leading to unevenly cooked areas, raw spots, or a cake that doesn’t rise properly.
Before you begin, always take a moment to measure the interior dimensions of your air fryer basket and compare them to your chosen baking pan to guarantee a perfect fit and optimum performance. Additionally, for this recipe, thoroughly greasing your selected pan is paramount for easy cake release. Products like Pam Cooking Spray for Baking are highly effective, helping your beautifully baked **Air Fryer Lemon Pound Cake** slide out effortlessly.
Step-by-Step Guide to Air Fryer Lemon Pound Cake
Now that we’ve covered the fundamental techniques and bakeware considerations, let’s dive into the simple, yet precise, steps for baking your incredibly moist and flavorful **Air Fryer Lemon Pound Cake**. Following these instructions carefully will ensure a perfectly baked cake with a beautiful golden crust and tender interior.
- **Prepare Your Baking Pan:** Begin by selecting a suitable baking pan. For this recipe, a 6-cup bundt pan is ideal due to its size and shape, fitting well into most air fryer baskets. Generously grease the entire interior surface of the pan. You can use a dedicated baking spray like Pam Cooking Spray for Baking, which works exceptionally well, or traditional butter and a light dusting of flour. This critical step ensures that your pound cake will release cleanly and effortlessly after baking.
- **Combine Dry Ingredients:** In a medium-sized mixing bowl, whisk together the measured **all-purpose flour**, **baking powder**, and **salt**. Whisking thoroughly not only helps to distribute the leavening agent evenly throughout the flour but also lightly aerates the mixture, contributing to a lighter cake crumb. Set aside.
- **Cream Butter and Sweetener:** In a larger mixing bowl (preferably using a stand mixer with a paddle attachment or a hand mixer), combine the **softened unsalted butter** and your chosen **sweetener**. Beat these ingredients together on medium-high speed until the mixture becomes visibly light in color, fluffy in texture, and significantly increased in volume. This creaming process, typically taking 3-5 minutes, is vital for incorporating air into the batter, which gives the pound cake its tender structure. Remember to scrape down the sides of the bowl frequently to ensure even mixing.
- **Incorporate Eggs:** Add the eggs to the creamed butter and sweetener mixture, one at a time. Mix thoroughly after each addition until the egg is fully incorporated into the batter. This step helps to emulsify the mixture, creating a smooth and cohesive batter that will bake evenly.
- **Alternately Add Wet and Dry Ingredients:** With the mixer on low speed, begin adding the dry flour mixture (from Step 2) to the wet ingredients in the larger bowl. Alternate adding the dry mix with the remaining wet ingredients: **vanilla extract**, **fresh lemon juice**, **plain Greek yogurt** (or sour cream), and **lemon zest**. Start and end with the dry ingredients. Mix only until just combined and smooth. Be careful not to overmix the batter once the flour is added, as overmixing can develop gluten, resulting in a tough and chewy cake rather than a tender one.
- **Pour into Prepared Pan:** Gently pour the finished cake batter into your greased bundt pan. Lightly tap the pan a few times on your countertop. This helps to settle the batter, release any large air bubbles trapped within, and ensure a more even surface for baking.
- **Initial Air Frying with Foil:** Loosely cover the top of the bundt pan with aluminum foil. This step is crucial during the initial phase of air frying. It prevents the top surface of the cake from browning too quickly and forming a hard crust before the interior has had a chance to cook through and rise properly. Carefully place the covered pan into your air fryer basket.
- **Complete Air Frying:** Air fry at the recommended temperature (detailed in the next section) for the initial covered period (15 minutes). After this, carefully open your air fryer, remove the foil, and continue to air fry for an additional 15-20 minutes. To test for doneness, insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean with no wet batter, your **Air Fryer Lemon Pound Cake** is perfectly baked. My cake was typically ready around the 35-minute mark.
Allow the cake to cool in the pan for about 10 minutes before attempting to invert it. This cooling period allows the cake to set, making it less likely to break upon removal. Finally, place a cake stand or serving plate over the bundt pan and carefully flip to release your beautifully baked pound cake. For an optional decorative touch, sprinkle with powdered sweetener using a fine-mesh strainer once fully cooled.
Air Fryer Temperature and Timing Tips
Mastering the art of baking in an air fryer, especially for a delicate item like our **Air Fryer Lemon Pound Cake**, hinges on understanding the nuances of temperature and timing. Air fryers are known for their efficiency and rapid cooking, which means settings often differ from conventional oven recipes. For this pound cake, a consistent temperature of **320 degrees Fahrenheit (160°C)** has proven to yield the best results.
The total baking time for this recipe is approximately **30-35 minutes**, which is significantly faster than a traditional oven. However, this period is carefully divided into two crucial phases:
- **Initial Baking with Foil (15 minutes):** As instructed, covering your bundt pan loosely with aluminum foil for the first 15 minutes is a critical step. The foil acts as a protective barrier, preventing the top of the cake from browning or even burning prematurely due to the intense, direct heat from the air fryer’s heating element. This allows the cake’s interior to cook through and rise without developing a tough or overly dark crust.
- **Uncovered Baking (15-20 minutes):** After the initial 15 minutes, removing the foil allows the direct heat to work its magic, creating that beautiful golden-brown exterior and slightly crispy crust that complements the moist interior. This stage is where the color and final texture of your pound cake develop.
It’s important to remember that all air fryers are not created equal. There can be slight variations in wattage, fan power, and internal temperature readings between different brands (e.g., Power Air Fryer, Phillips, Nuwave, Cosori) and even different models. Therefore, treating the recommended baking time as a guideline and actively monitoring your cake is key to success:
- **Know Your Air Fryer:** If you’re familiar with how your particular air fryer bakes, adjust accordingly. If it tends to run hot, you might consider slightly reducing the temperature or shortening the cooking time.
- **Use the Toothpick Test:** The most reliable indicator of doneness is the classic toothpick test. Insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean, with no wet batter clinging to it, your cake is perfectly baked. If you see wet streaks, continue baking in 5-minute increments, checking regularly.
- **Consider Pan Material and Size:** Metal pans generally conduct heat more efficiently than glass or ceramic. Also, ensure your pan fits with adequate airflow around it, as discussed in the bakeware section.
By following these temperature and timing guidelines and staying observant, you’ll consistently achieve a perfectly cooked, wonderfully moist, and beautifully golden **Air Fryer Lemon Pound Cake**.
Troubleshooting Common Air Fryer Baking Issues
Even with the best recipes and intentions, baking can sometimes present challenges. When using a new appliance like an air fryer for baking, it’s helpful to be aware of common issues and how to troubleshoot them. This guide will help you ensure every **Air Fryer Lemon Pound Cake** you bake is a resounding success.
1. Cake is Too Dry:
A dry cake is often the result of one of two primary issues:
- **Overbaking:** Air fryers cook faster than conventional ovens. It’s easy to bake for too long. Always rely on the toothpick test as your definitive guide and remove the cake as soon as it comes out clean. Even a few extra minutes can make a difference.
- **Incorrect Flour Measurement:** As discussed in our “How to Properly Measure Flour” section, too much flour is a frequent culprit. Ensure you’re using the “spoon and level” method to avoid adding excess dry ingredients, which absorb moisture and can lead to a crumbly, dry texture.
2. Cake Top Burns Before Interior is Cooked:
This is arguably the most common issue when baking in an air fryer due to the direct and intense heat from the top heating element.
- **Initial Foil Cover:** The recipe’s instruction to cover the bundt pan with aluminum foil for the first 15 minutes is crucial for preventing this. The foil shields the top, allowing the interior to bake and rise without the exterior over-browning.
- **Adjust Temperature/Shielding:** If you still find the top browning too quickly, consider reducing the temperature slightly (e.g., to 310°F) for the uncovered portion of the baking time, or lightly placing a second, smaller piece of foil over just the peak of the cake if it’s getting too dark.
3. Cake Doesn’t Rise:
A flat or poorly risen cake can be disappointing. Here are common reasons:
- **Expired Leavening Agents:** Baking powder loses its potency over time. Always check the expiration date and ensure your baking powder is fresh.
- **Overmixing the Batter:** After adding the flour, overmixing develops the gluten, making the cake tough and preventing it from rising properly. Mix only until the ingredients are just combined and smooth.
- **Cold Ingredients:** If your butter and eggs are not at room temperature, they won’t emulsify correctly, hindering the batter’s ability to incorporate and hold air, which is essential for a good rise.
4. Cake is Unevenly Cooked:
If some parts of your cake are baked and others are still raw, it usually indicates a problem with air circulation:
- **Pan Size:** Your baking pan might be too large for your air fryer basket, blocking the essential airflow around the sides. Ensure there’s at least an inch of space on all sides for the hot air to circulate freely.
- **Overcrowding:** Avoid placing multiple small pans too close together if your air fryer allows for more than one.
- **Hot Spots:** Some air fryers may have areas that cook hotter than others. If you suspect this, try rotating your cake pan halfway through the baking process to promote even cooking.
By understanding these potential pitfalls and their solutions, you can approach air fryer baking with confidence, ensuring your **Air Fryer Lemon Pound Cake** consistently turns out perfectly moist, tender, and delicious.
Serving and Storage Suggestions for Your Air Fryer Lemon Pound Cake
Once your delightful **Air Fryer Lemon Pound Cake** has finished baking, cooled to perfection, and gracefully released from its pan, it’s ready to be savored! This pound cake is absolutely delicious on its own, boasting a vibrant lemon flavor and wonderfully moist crumb. However, a few simple additions or presentation tricks can elevate the experience even further.
Enhancing Your Air Fryer Lemon Pound Cake:
- **Classic Lemon Glaze:** For an extra burst of citrus and a beautiful, glossy finish, prepare a simple glaze by whisking powdered sugar with a small amount of fresh lemon juice until smooth. Drizzle it over the cooled cake.
- **Fresh Berries:** Serve individual slices with a colorful medley of fresh berries such as raspberries, blueberries, or sliced strawberries. Their tartness and freshness provide a delightful contrast to the rich cake.
- **Whipped Cream or Ice Cream:** A dollop of freshly whipped cream or a scoop of premium vanilla bean ice cream can transform your pound cake into an even more indulgent dessert experience.
- **Powdered Sugar Dusting:** For an effortlessly elegant presentation, gently dust the completely cooled cake with a fine layer of powdered sweetener using a small mesh strainer, as suggested in the recipe instructions. This adds a subtle touch of sweetness and visual appeal.
Optimal Storage for Freshness:
To preserve the exquisite flavor and moist texture of your **Air Fryer Lemon Pound Cake**, proper storage is key:
- **Room Temperature:** The best way to store pound cake to maintain its moisture and tenderness is in an airtight container at room temperature. It will stay fresh and delicious for approximately 3 to 4 days. Avoid leaving it exposed to air, as this can quickly dry out the cake.
- **Refrigeration (Optional):** While not strictly necessary, if you live in a very warm climate or prefer a chilled cake, you can refrigerate it in an airtight container. Be aware that refrigeration can sometimes alter the cake’s texture slightly, making it a bit firmer. For the best flavor and texture, allow refrigerated cake to come to room temperature before serving.
- **Freezing for Extended Freshness:** Pound cake is an excellent candidate for freezing. To freeze, wrap individual slices or the entire cooled cake tightly in plastic wrap, then encase it in a layer of aluminum foil. This double-layer protection helps prevent freezer burn. Frozen pound cake can be stored for up to 3 months. To thaw, simply transfer it to the refrigerator overnight or allow it to come to room temperature on the counter for a few hours before serving.
With these serving and storage tips, you can ensure every slice of your homemade **Air Fryer Lemon Pound Cake** remains a delightful and memorable treat, showcasing the fantastic versatility of your air fryer!
Other Popular Air Fryer Recipes
Your air fryer’s capabilities extend far beyond sweet treats! It’s an incredibly versatile appliance for crafting a wide array of delicious meals and snacks. If you’ve enjoyed baking this lemon pound cake, you’ll definitely want to explore these other fan-favorite **air fryer recipes** that simplify cooking and deliver fantastic results:
- Air Fryer French Fries: Achieve restaurant-quality crispiness with less oil.
- Air Fryer Ribs: Tender, flavorful ribs that fall off the bone.
- Air Fryer Onion Rings: Crispy and golden, a healthier take on a classic side.
- Air Fryer Pork Chops: Juicy and perfectly cooked pork chops with minimal effort.
- Air Fryer Sausage: Quick and easy way to cook various sausages.
- Air Fryer Honey Ham: A festive dish made incredibly easy in your air fryer.
These recipes highlight the efficiency and convenience of air frying for everyday meals and special occasions alike.
Delicious Air Fryer Dessert Ideas
If you’ve fallen in love with the ease and perfection of baking our **Air Fryer Lemon Pound Cake**, then you’re in for a treat with the endless possibilities of other **air fryer dessert recipes**! Your air fryer is a fantastic tool for whipping up sweet delights with less fuss and often less time than traditional baking methods. Expand your air fryer repertoire with these equally delicious options:
- Air Fryer Blueberry Muffins: Fluffy, golden-domed muffins perfect for breakfast or a snack.
- Air Fryer Cherry Turnovers: Quick, flaky, and fruit-filled pastries.
- Air Fryer Dessert Empanadas: Sweet, crispy pockets of fruity goodness.
- Air Fryer Cookies: Perfectly baked cookies with chewy centers and crisp edges.
These recipes demonstrate the air fryer’s versatility for creating a wide range of desserts, proving it’s not just for savory dishes! For a comprehensive collection of ideas, click here for a complete list of my Air Fryer Recipes.
Print Recipe
Pin Recipe
★
★
★
★
Easy Air Fryer Lemon Pound Cake Recipe
Save this recipe here.
Saved!
Ingredients List
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup softened unsalted butter at room temperature
- 1 cup sweetener
- 4 eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon vanilla extract
- ⅔ cup plain Greek yogurt or sour cream
- 1 tablespoon powdered sweetener Optional for dusting
Air Fryer Cake Instructions
- Prepare your 6 cup bundt pan by generously buttering and flouring it, or by using a baking spray like Pam Baking Spray, which is excellent for non-stick results.
- In a medium bowl, whisk together the flour, salt, and baking powder until well combined and aerated. Set aside.
- In a large mixing bowl, add the softened butter and sweetener. Using a hand mixer (or stand mixer), cream the butter and sweetener together on medium-high speed until the mixture is light, fluffy, and pale in color, typically 3-5 minutes.
- Add the eggs one at a time. Mix well with the hand mixer after each addition until fully incorporated and smooth.
- Gradually add the dry flour mix, alternating with the lemon zest, lemon juice, Greek yogurt (or sour cream), and vanilla extract to the mixing bowl. Blend on low speed until the batter is smooth and just combined, being careful not to overmix.
- Pour the batter evenly into the prepared bundt pan. Gently tap the pan on the counter a few times to remove any large air bubbles.
- Loosely cover the bundt pan with aluminum foil. Place it in your air fryer basket and air fry for 15 minutes at 320 degrees Fahrenheit (160°C).
- Open the air fryer, carefully remove the foil, and continue to air fry for an additional 15-20 minutes, or until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. Mine was ready around 35 minutes total.
- Once baked, allow the cake to cool in the bundt pan for 10 minutes before attempting to invert it. This helps the cake set and prevents it from breaking.
- Place a cake stand or serving plate over the bundt pan, then carefully flip the bundt pan to release the cake onto the stand.
- Optional: Once the cake is completely cooled, sprinkle it with Confectioner’s sweetener using a fine-mesh strainer for a beautiful finish.
Recipe Video
Chef’s Notes
- Every air fryer model can vary in cooking speed and efficiency. It’s crucial to monitor your cake closely during baking to determine its exact doneness.
- This recipe offers a balanced lemon flavor. If you prefer a more pronounced lemon kick, feel free to increase the amounts of fresh lemon juice and zest to your personal taste.
- You have the flexibility to use your preferred type of sugar or sweetener in this recipe. Regardless of your choice, the serving size and overall cake structure will remain consistent.
- The nutritional macros provided below are calculated based on the assumption that the recommended sweetener mentioned in the ingredients list is used in this recipe.