Loaf pan or similar oven-safe dish that fits in your air fryer
Ingredients
1Cupall purpose flour
½Tspbaking powder
½Tspbaking soda
½Tspsalt
¾Cupgranulated white sugar
2Largeeggs
½Cupbuttersoftened
½Cupsour cream
2Tbsplemon zest(from about 2 medium lemons)
3Tbsplemon juice(from about 1 large lemon)
1Tspvanilla extract
Glaze (optional)
½Cuppowdered confectioner's sugar
1Tbspfresh lemon juice
Instructions
Preheat your air fryer to 325°F (or the closest setting your air fryer has)
In a mixing bowl, cream together the butter and sugar until well mixed. You can use a hand mixer or stand mixer to speed this up if you have one
½ Cup butter, ¾ Cup granulated white sugar
Add the eggs, sour cream, lemon juice, lemon zest, and vanilla extract. Stir to incorporate, making sure to blend the eggs thoroughly
2 Large eggs, ½ Cup sour cream, 2 Tbsp lemon zest, 3 Tbsp lemon juice, 1 Tsp vanilla extract
Now, add the flour, baking powder, baking soda, and salt, again stirring to combine well until you have a smooth batter
1 Cup all purpose flour, ½ Tsp baking powder, ½ Tsp baking soda, ½ Tsp salt
Grease your cake or loaf pan well, or insert parchment paper
Pour the pound cake batter into the loaf pan, filling no more than ¾ full
Place the pan into the preheated air fryer basket
Cook on the air fry setting for 20 minutes at 325°F
Cake is done when a toothpick inserted into the center comes out clean. Add additional cooking time in 5 minute increments as needed (note that if you use a larger cake or Bundt pan, cooking time will generally be 30-35 minutes)
Cool for 10 minutes before turning cake out onto a rack to cool completely
Combine powdered sugar and lemon juice to make a glaze. Drizzle over cake, then slice to serve!
½ Cup powdered confectioner's sugar, 1 Tbsp fresh lemon juice
Notes
You can omit the additional salt if you use salted butter
The sour cream can be substituted by Greek yogurt or cream cheese if preferred. Either full fat or light is fine
Margarine or other similar products can be used in place of butter
Fresh lemon juice is best, but bottled is fine if that’s all you have available
The vanilla extract can be swapped for lemon extract if you happen to have some on hand and want a stronger lemon flavor
The glaze really helps to add more lemon flavor, but you can also dust with powdered sugar instead if preferred
Make sure to grease both the bottom and sides of your pans, using a baking nonstick spray or parchment
Make sure to only zest the bright yellow skin of the lemon and not the white pith underneath or else it will be bitter
It’s normal for the lemon juice to separate the sour cream a little when you’re mixing the wet ingredients so it looks “curdled”. Once you add the dry and mix thoroughly, your batter will smooth back out. If you’re worried, you can always fold the lemon juice in at the end instead
If your loaf sticks in the pan (it happens!) just run a spatula or a butter knife around all the edges to try and help it release
My mini loaves were perfect at 25 minutes total in my Ninja Dual Zone air fryer. However, other air fryers and sizes of loaf pans will cause this time to vary
Pound cake keeps well wrapped or in a container on the counter for about 3 days. Place it in the refrigerator for up to a week. It also freezes well for longer-term storage of up to 3 months
While pound cake is generally enjoyed at room temperature, you can pop it in the microwave for 20-30 seconds to warm it before eating if desired
Exact nutritional values will vary based on brand of ingredients, any substitutions or additions made, and quantity consumed, so please consider this a guideline only
Keyword air fryer cake, air fryer lemon cake, air fryer lemon pound cake, air fryer loaf cake, air fryer mini cake, air fryer pound cake, air fryer sour cream pound cake, lemon pound cake, pound cake