Air Fryer Lemon Pound Cake
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The first time I made Air Fryer Lemon Pound Cake, I was genuinely surprised by how perfectly golden and tender it came out in less time than I expected. Dense and buttery, with lemon zest and juice all the way through, it’s finished with a glossy lemon glaze that drips beautifully down every side. It’s bright and completely irresistible.
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I make this for Easter brunch, Mother’s Day, spring gatherings, and anytime I want a baked treat that comes together faster than the oven, which is a huge win on busy days. It’s the kind of dessert that slices and stores beautifully and honestly looks and tastes like it came from a real bakery. Store wrapped at room temperature for up to 4 days or in the fridge for up to a week.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Lemon Pound Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let’s walk through each step so your lemon pound cake comes out perfectly tender with a bright, citrusy flavor from the very first bite.
Rub the Zest Into the Sugar
Start by adding the granulated sugar and lemon zest to a large mixing bowl. Use your fingertips to rub the zest directly into the sugar, working it together for about a minute until the sugar turns slightly yellow and fragrant.
This step pulls the natural oils out of the zest, giving the batter a bright, fresh citrus aroma you can’t get any other way. A good citrus zester makes getting a full two tablespoons of zest quick and effortless.
Mix in the Wet Ingredients
Room temperature eggs blend in much more easily here, so pull them out of the fridge about 30 minutes before you start.
Pour in the melted butter and stir until fully combined. I like using this wooden spoon to gently mix everything, giving me full control so the batter turns smooth and evenly combined without overmixing.
Add the vanilla extract, then crack in the eggs one at a time, mixing well after each one. Stir in the sour cream, milk, and lemon juice until the batter is lump-free, and everything is evenly incorporated.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Add the Dry Ingredients
Gradually stir in the flour, baking powder, and salt with a silicone spatula, or use a hand mixer on low speed if you prefer. A quality hand mixer like this one makes this step quick and easy. Mix just until no dry streaks remain and the batter is smooth.
Overmixing at this stage develops the gluten too much and can make the finished cake dense rather than tender, so stop as soon as it comes together.
Prepare Your Pan and Air Fryer
Grease your loaf pan well, or line it with a loaf pan liner, then pour in the batter and smooth the top. Set your air fryer to 350°F and bake for 25 to 30 minutes.
Bake Until a Toothpick Comes Out Clean
Check the cake at the 25-minute mark by inserting a toothpick into the center. It should come out mostly clean with just a few moist crumbs, and the top should be nicely browned. If it needs a few more minutes, check every couple of minutes to avoid overbaking, as every air fryer runs a little differently.
Make the Glaze and Finish the Cake
While the cake cools in the pan, whisk together the powdered sugar, lemon juice, milk or cream, melted butter, a pinch of salt, and vanilla extract in a small bowl until smooth and pourable.
Add a splash more milk if it needs to loosen up. Once the cake is completely cool, remove it from the pan and set it on a non-stick cooling rack over a sheet of parchment. Drizzle the glaze generously over the top, letting it run down the sides naturally, and allow it to set fully before slicing and serving. Enjoy!
Ingredients
- 1 cup granulated sugar
- 2 tablespoons zest lemons
- ½ cup unsalted butter melted
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ¼ cup sour cream
- ¼ cup milk
- 1 ⅔ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk or cream
- 1 tablespoon butter melted
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing its natural oils and enhancing the lemon flavor.1 cup granulated sugar, 2 tablespoons zest lemons
- Stir in the melted butter until fully incorporated. Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition.½ cup unsalted butter, 2 eggs, 1 teaspoon vanilla extract
- Mix in the sour cream, milk, and lemon juice until smooth and well combined.2 tablespoons lemon juice, ¼ cup sour cream, ¼ cup milk
- Gradually add the flour, baking powder, and salt, stirring just until the batter is smooth and no dry streaks remain. Avoid overmixing.1 ⅔ cups all-purpose flour, ½ teaspoon salt, 2 teaspoons baking powder
- Pour the batter into the prepared loaf pan and bake in the air fryer at 350°F (180°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out mostly clean.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract. If needed, add a little more milk to reach a pourable consistency.1 ½ cups powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk or cream, 1 tablespoon butter, 1 pinch salt, 1 teaspoon vanilla extract
- Once the cake is completely cool, remove it from the pan and drizzle the glaze over the top, allowing it to cascade down the sides. Let the glaze set before slicing and serving. Enjoy!
Notes
- Rub the zest in first: Rub the lemon zest into the sugar with your fingers to release its oils and give the batter a brighter, more intense lemon flavor than just stirring it in.
- Use room temperature eggs: They blend smoothly into the butter and sugar and prevent the batter from looking curdled. Take them out about 30 minutes before starting.
- Don’t overmix the batter: Stir in the flour just until the batter is smooth and no dry streaks remain. Overmixing makes the cake dense and tough instead of tender.
- Check your pan fits first: Check that your loaf pan fits in the air fryer basket with room for air to circulate. A snug fit can cause the edges to bake unevenly.
- Test early and watch the end: Air fryers heat differently, so check with a toothpick at 25 minutes. A few moist crumbs on a mostly clean toothpick mean it’s done. Don’t overbake, or the crumb will dry out.
- Flash freeze for clean slices: If freezing portions, let the unglazed cake cool completely, slice it, and place the pieces flat on a parchment-lined baking sheet. Freeze for one hour, then transfer to a freezer bag. The slices won’t stick together, so you can grab exactly what you need.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Once the glaze has fully set, wrap the cake tightly in a BPA-free plastic wrap or store it in an airtight container at room temperature for up to 4 days. For longer storage, keep it in the fridge for up to a week, and let slices come back to room temperature before serving so the crumb softens back up nicely.
To freeze, wrap the unglazed loaf tightly in plastic wrap and then in a layer of foil before placing it in a freezer-safe bag or container for up to 3 months. Thaw overnight on the counter still wrapped so condensation doesn’t settle on the cake, then add fresh glaze once it’s completely thawed.
What to Serve With Air Fryer Lemon Pound Cake
It pairs beautifully with a hot cup of tea or a strong black coffee, especially in the morning or as an afternoon treat. Fresh berries on the side, particularly raspberries or blueberries, complement the bright lemon flavor and make for a simple but impressive presentation when you’re serving guests.
For a little something extra, serve slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool creaminess balances the sweet glaze and citrusy crumb perfectly without any extra work.
More Easy Recipes for You to Try at Home
I think you’ll also love these other easy air fryer desserts to add to your baking list.
- Air Fryer Coffee Cake
- Air Fryer Apple Cobbler
- Air Fryer Peach Cobbler
- Air Fryer Hot Cross Buns
- Air Fryer Caramel Pumpkin Cookies
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
