Air Fryer Lemon Pound Cake

Air Fryer Lemon Pound Cake is my go-to when I want a bright, sweet treat without turning on the oven. Tender and buttery with fresh lemon zest and sour cream keeping every slice perfectly moist, finished with a glossy lemon glaze that drips down every side. I make it for spring brunches, Mother's Day, and Easter because it's easy to make ahead and the air fryer gets it done faster. Store wrapped at room temperature for up to 3 days or in the fridge for up to a week.

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dessert

Cuisine: American

Keyword: Air Fryer Lemon Pound Cake

Servings:

Calories: 434kcal

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

US Customary - Metric

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

Here are a few tips I've picked up from making Air Fryer Lemon Pound Cake that'll help yours turn out perfectly every time.

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

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