There’s something about lemon cake that just feels like sunshine in dessert form. Air Fryer Iced Lemon Pound Cake is moist, tender, and topped with a sweet glaze that soaks right into every biteand you can make it in half the time without heating up your whole kitchen.
I baked my first version back in spring 2021, standing in my kitchen with the windows open and the smell of lemon zest everywhere. My daughter walked in, took one bite warm from the air fryer, and said “Wait, this is better than the bakery kind.” That’s when I knew the texture was spot-oncrispy edges, soft center, and that bright citrus punch you want from a real pound cake.
Air Fryer Iced Lemon Pound Cake Recipe Easy and Delicious
Ingredients
Method
- In a large bowl, beat the butter and sugar together until smooth and creamy.
- Gradually add the eggs along with sour cream, lemon juice, lemon zest, and vanilla extract, blending well after each addition.
- Sift together the flour, baking powder, baking soda, and salt, then fold the dry ingredients into the wet mixture until fully combined.
- Prepare your mini loaf or bundt pan by spraying it with olive oil, then pour the batter in until about two-thirds full.
- Place the pan in the air fryer; set the temperature to 320°F and cook for 20 minutes.
- After baking, test doneness by inserting a toothpick into the center; if it isn’t clean, continue cooking for an additional 5 minutes.
- Allow the cake to cool slightly while you prepare the icing by whisking together powdered sugar, lemon juice, and milk until smooth.
- Spread the lemon icing evenly over the warm cake.
- Serve your delicious lemon pound cake and enjoy the fresh citrus flavor.
Notes
- Use a toothpick to check doneness before removing the cake from the air fryer. You can also make this cake in a bundt pan for an elegant presentation. Store leftovers in an airtight container to keep the cake moist.
Why You’ll Love This Air Fryer Iced Lemon Pound Cake
This cake is everything you want when you’re craving something sweet but don’t want to turn on the oven for an hour. The air fryer gives you crispy golden edges and a soft, tender crumb in about half the time. Plus, that tangy lemon icing soaks right in while the cake is still warmit’s the kind of thing you’ll make on repeat.
- Quick and easy: From bowl to plate in under 45 minutes, with minimal cleanup
- Bright lemon flavor: Fresh lemon juice and zest in both the cake and the icing
- Perfect texture: Moist inside with slightly crisp edges that remind you of a bakery loaf
- No oven needed: Your kitchen stays cool, and you can bake anytime without heating up the whole house
Key Ingredients You’ll Need
You probably have most of these in your pantry already. The butter and sour cream keep the cake rich and tender, while the lemon juice and lemon zest bring that fresh, sunny flavor. I always use unsalted butter so I can control the salt levelbut if salted butter is what you’ve got, just skip the added salt in the recipe.
The powdered sugar icing is simple: just whisk it with a little lemon juice and milk until it’s smooth and pourable. You want it thin enough to drizzle but thick enough to cling to the top of the cake. If it feels too thick, add another splash of milk; too thin, add a bit more powdered sugar.
How to Make It Step-by-Step
Start by creaming the butter and sugar together until it’s light and fluffythis is what gives pound cake that classic tender crumb. Then you’ll slowly mix in the eggs, sour cream, lemon juice, lemon zest, and vanilla extract. After that, fold in the flour, baking powder, baking soda, and salt until just combined. Don’t overmix or the cake can turn out dense.
Spray your baking pan with olive oil and pour the batter in about two-thirds full. Set it in the air fryer at 320°F for 20 minutes, then check with a toothpick. If it comes out clean, you’re doneif not, give it another 5 minutes. Let it cool slightly before you drizzle on that sweet lemon icing.
| Step | What to Do | Time |
|---|---|---|
| 1 | Cream butter and sugar; add eggs, sour cream, lemon juice, zest, vanilla | 5 min |
| 2 | Mix in flour, baking powder, baking soda, salt | 3 min |
| 3 | Pour into greased pan (2/3 full) | 2 min |
| 4 | Air fry at 320°F, check with toothpick | 20–25 min |
| 5 | Cool slightly; whisk icing and drizzle over top | 5 min |
Tips and Swaps to Make It Your Own
Pro Tip: Room temperature butter and eggs mix together more smoothly and give you a lighter, fluffier cake. If you forget to set them out, just run the eggs under warm water for a minute or microwave the butter in short bursts until it’s soft but not melted.
If you don’t have sour cream, Greek yogurt works beautifully as a swap. You can also make this in a bundt pan for a prettier presentationjust keep an eye on the baking time, since a bundt shape might need a few extra minutes. And if you want a little extra lemon punch, add an extra tablespoon of lemon zest to the batter.
Serving and Storage Ideas
This cake is perfect with a hot cup of coffee in the morning or as a light dessert after dinner. I love serving it while it’s still slightly warm so the icing is soft and glossy. You can also slice it up and pack it for lunchboxesit travels really well and holds up beautifully for a couple of days.
| Storage Method | How Long It Lasts | Best For |
|---|---|---|
| Room temperature (covered) | 2–3 days | Daily snacking |
| Refrigerator (airtight) | Up to 5 days | Keeping it fresh longer |
| Freezer (wrapped well) | Up to 2 months | Make-ahead batches |
Note: If you freeze slices, wrap them individually in plastic wrap and then foil. That way you can pull out just one piece at a time and let it thaw at room temperature for about 20 minutes.
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FAQs (Air Fryer Iced Lemon Pound Cake)
What size pan works best for this recipe?
A 7-inch round cake pan or 6-inch bundt pan fits perfectly in most air fryers. Make sure there’s at least 1 inch of clearance around the pan for proper air circulation. Avoid using pans larger than 8 inches as they may not fit or cook evenly.
How long does it take to bake in the air fryer?
The cake typically bakes in 25-30 minutes at 320°F. Start checking for doneness at 25 minutes with a toothpick inserted in the center. Air fryer models vary, so your timing may differ by a few minutes.
Can I make the icing ahead of time?
Yes, you can prepare the lemon icing up to 2 days in advance. Store it covered in the refrigerator and let it come to room temperature before glazing. Stir gently if it separates slightly during storage.
Why did my cake turn out dry?
Overbaking is the most common cause of dry pound cake. Check for doneness early and remove when a toothpick comes out with just a few moist crumbs. Also ensure you’re measuring flour correctly by spooning it into the cup rather than scooping.
How should I store leftover cake?
Store this dessert covered at room temperature for up to 3 days or refrigerated for up to a week. The icing may soften slightly when covered, but the flavor remains delicious. Bring to room temperature before serving for best texture.
Final Thoughts
You’ll love how this Air Fryer Iced Lemon Pound Cake turns outgolden on the edges, moist in the middle, and ready in less than 45 minutes. The bright lemon flavor hits just right, and that sweet glaze soaks into every crumb while it’s still warm. It’s the kind of cake that disappears fast, and honestly? I never mind making it twice in one week.
If you want to switch things up, try adding a handful of poppy seeds to the batter or swap half the lemon juice for orangeit’s delicious either way. This cake keeps beautifully at room temperature for a few days, or you can freeze slices and pull one out whenever you need a little sunshine. A trick I learned from my mom: brush a little extra lemon juice on top right before you add the icingit makes the flavor even brighter.
I’d love to see how yours turns out! Snap a photo and tag me, or leave a comment and tell me if you grew up with lemon cake like this. If someone you love could use a sweet pick-me-up, this recipe is perfect to share. Save it, bake it, and enjoy every single bite.
