Lemon pound cake is a timeless classic — rich, tender, and perfectly balanced between sweet and tangy. The buttery base creates a melt-in-your-mouth texture, while fresh lemon juice and zest infuse every bite with citrus brightness. This version is baked in an air fryer, which ensures even cooking, a lovely golden crust, and keeps the cake moist inside.
The secret to an exceptional lemon pound cake lies in three things: creaming the butter and sugar until fluffy, using fresh lemons for zest and juice, and balancing the sweetness with just the right amount of tang. The glaze, made with lemon juice, zest, and powdered sugar, gives a glossy, flavorful finish that takes this cake from delicious to unforgettable.
This cake is versatile — you can enjoy it plain, with fresh berries and whipped cream, or even lightly toasted with a dab of butter. It stores well and tastes even better the next day as the flavors deepen.
Prepare Air Fryer & Pan
Preheat the air fryer to 180°C (356°F).
Grease and lightly flour a 9-inch loaf or round pan.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare Milk Mixture
In another small bowl, combine milk, lemon juice, and lemon zest. Let it sit for 5 minutes (it will curdle slightly — this is normal).
Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
Add Eggs & Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Combine Ingredients
Add half of the dry mixture and mix on low speed until just combined.
Add the milk mixture and mix until combined.
Add the remaining flour mixture and mix just until no dry streaks remain.
Bake in Air Fryer
Pour the batter into the prepared pan, smoothing the top.
Select the Bake function and cook for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Remove the pan from the air fryer and let the cake rest for 10 minutes.
Carefully remove from the pan and place on a wire rack to cool completely.
Prepare the Glaze
In a small bowl, whisk together confectioner’s sugar, lemon juice, and lemon zest until smooth. Adjust thickness with more sugar if needed.
Finish & Serve
Pour glaze over the cooled cake, letting it drip down the sides.
Slice and serve.
Tips and Tricks
- Room temperature ingredients — Ensure butter, eggs, and milk are at room temp for a smooth batter.
- Don’t overmix — Overmixing can make the cake dense; stir just until combined.
- Extra lemon flavor — Add a few drops of pure lemon extract for a more intense citrus punch.
- Testing for doneness — Check 5 minutes early; air fryers vary in heat intensity.
5. Storage — Store in an airtight container for up to 4 days at room temp or refrigerate for a week.
Frequently Asked Questions
Fresh juice is best for bright flavor, but bottled can be used in a pinch.
Yes, bake at 180°C (356°F) for 55–60 minutes.
Yes. Bake, cool, wrap well, and glaze just before serving.
Add 2–3 tbsp of sour cream or Greek yogurt to the batter.
