Lemon Pound Cake
60 min.
Easy
Low
Lemon Pound Cake is a classic, rich, and moist cake with a bright citrus flavor 🍋 and balanced sweetness. It’s known for its soft yet dense texture and fresh lemon aroma, and it’s often finished with a light glaze that enhances its flavor. Perfect to enjoy with coffee or as an elegant dessert.
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Unsalted butter
120 g unsalted butter (room temperature)
Sugar
150 g sugar
Egg
2 large eggse
All-purpose flour
160 g all-purpose flour
Baking powder
1 teaspoon baking powder
Salt
¼ teaspoon salt
Milk
60 ml milk
Lemon juice
2–3 tablespoons lemon juice (optional)
Lemon (juice and zest)
Zest of 1 lemon
Vanilla extract
1 teaspoon vanilla extract
Sugar powder
80 g powdered sugar (optional)
60 min.
Preheat your air fryer to 320°F (160°C) for 5 minutes. Grease the loaf pan or line it with parchment paper.
Beat butter and sugar for 3-4 minutes. The mixture should look light, fluffy, and pale. This step is essential for a soft, tender texture.
Add eggs one at a time. Mix well after each addition. Helps keep the batter smooth and stable.
In a separate bowl, combine: Flour, Baking powder, Salt.
Add dry ingredients in 2 batches. Then mix in: Milk, Lemon juice, Lemon zest, Vanilla extract. Mix gently until just combined. Do NOT overmix (this keeps the cake soft).
Pour the batter into the pan (fill to ¾). Bake at 320°F (160°C) for 30-35 minutes. ✔ At 20 minutes: If browning too fast, loosely cover with foil. ✔ It’s ready when: A toothpick inserted comes out clean.
Let it rest in the pan for 10 minutes. Remove and cool completely.
Mix powdered sugar with lemon juice. Adjust consistency as needed. Drizzle over the fully cooled cake.
Use fresh lemon juice + zest for the best flavor. Avoid opening the air fryer too early. Add 1 tablespoon Greek yogurt for extra moisture. For a stronger flavor: add a few drops of lemon extract.
Serving:
8
60 min.
Easy
Low
Lemon Pound Cake is a classic, rich, and moist cake with a bright citrus flavor 🍋 and balanced sweetness. It’s known for its soft yet dense texture and fresh lemon aroma, and it’s often finished with a light glaze that enhances its flavor. Perfect to enjoy with coffee or as an elegant dessert.
Unsalted butter
120 g unsalted butter (room temperature)
Sugar
150 g sugar
Egg
2 large eggse
All-purpose flour
160 g all-purpose flour
Baking powder
1 teaspoon baking powder
Salt
¼ teaspoon salt
Milk
60 ml milk
Lemon juice
2–3 tablespoons lemon juice (optional)
Lemon (juice and zest)
Zest of 1 lemon
Vanilla extract
1 teaspoon vanilla extract
Sugar powder
80 g powdered sugar (optional)
60 min.
Preheat your air fryer to 320°F (160°C) for 5 minutes. Grease the loaf pan or line it with parchment paper.
Beat butter and sugar for 3-4 minutes. The mixture should look light, fluffy, and pale. This step is essential for a soft, tender texture.
Add eggs one at a time. Mix well after each addition. Helps keep the batter smooth and stable.
In a separate bowl, combine: Flour, Baking powder, Salt.
Add dry ingredients in 2 batches. Then mix in: Milk, Lemon juice, Lemon zest, Vanilla extract. Mix gently until just combined. Do NOT overmix (this keeps the cake soft).
Pour the batter into the pan (fill to ¾). Bake at 320°F (160°C) for 30-35 minutes. ✔ At 20 minutes: If browning too fast, loosely cover with foil. ✔ It’s ready when: A toothpick inserted comes out clean.
Let it rest in the pan for 10 minutes. Remove and cool completely.
Mix powdered sugar with lemon juice. Adjust consistency as needed. Drizzle over the fully cooled cake.
Use fresh lemon juice + zest for the best flavor. Avoid opening the air fryer too early. Add 1 tablespoon Greek yogurt for extra moisture. For a stronger flavor: add a few drops of lemon extract.
Serving:
8
