Air Fryer Iced Lemon Pound Cake

Air Fryer Iced Lemon Pound Cake I love baking, and this recipe is amazing! If you love a great lemon pound cake, this is one of my favorites. And for the icing on the cake, you have an amazing icing that you will fall in love with.

If you love a significant slice of lemon bread or any quick bread, this is cooked perfectly in the air fryer, airy, light, and delicious.

If you love Starbucks Lemon Loaf, this is my take on it. And if you have been following me for a while, I love a great quick bread recipe. They are easy to make, and the air fryer does a fantastic job of baking them up, moist, tender, and absolutely delicious. 

If you are looking for even more Air Fryer Quick Bread Recipes, some of my favorites are AIR FRYER BANANA WALNUT POUND CAKE, AIR FRYER APPLE CRANBERRY BREAD, AIR FRYER BANANA BREAD MUG CAKE, and AIR FRYER CRANBERRY WALNUT BREAD.

Easy Iced Lemon Pound Cake

Easy Iced Lemon Pound Cake is a delightful twist on the classic pound cake, offering a refreshing burst of citrus that makes it an irresistible treat for any occasion. This cake is characterized by its moist, buttery crumb infused with the bright, tangy flavor of fresh lemon, both in the cake itself and in the light, sweet glaze that adorns it. The addition of lemon zest and juice not only enhances the flavor but also adds a lovely, subtle fragrance that fills the kitchen as it bakes.

The beauty of this Easy Iced Lemon Pound Cake lies in its simplicity and the elegance of its flavor. The icing, a simple mix of powdered sugar and lemon juice, drapes over the cake, creating a beautiful glaze that complements the cake’s richness with a touch of sweetness and sharpness. This cake is perfect for serving as a dessert at spring and summer gatherings, accompanying afternoon tea, or simply as a delightful treat to enjoy at home. Its light, refreshing taste makes it a favorite among those who appreciate the delicate balance of sweet and tart flavors, and its easy preparation ensures that even novice bakers can achieve a deliciously impressive result.

Why You Will Love This Recipe!

• Bright Lemon Flavor: The use of fresh lemon zest and juice in both the cake and the icing ensures a vibrant, citrusy taste that’s both refreshing and rich. This lemony delight captures the essence of spring and summer in every bite, making it a perfect treat for warm-weather gatherings or a sunny pick-me-up during the colder months.

• Moist and Dense Texture: This Easy Iced Lemon Pound Cake boasts the classic dense and moist texture of traditional pound cakes. The careful balance of butter, eggs, and lemon juice results in a cake that’s satisfyingly rich yet surprisingly light on the palate, ensuring each slice is a pleasure to savor.

• Simple and Elegant Icing: The icing, made with just powdered sugar and lemon juice, is incredibly easy to prepare yet adds a beautiful finish to the cake. It enhances the lemon flavor while adding a touch of sweetness, creating a visually appealing glaze that perfectly complements the moist cake beneath.

• No Fancy Equipment Needed: One of the joys of this recipe is that it doesn’t require any specialized kitchen gadgets. A basic mixer, a bowl, and a loaf pan are all you need to create this bakery-quality cake at home, making it accessible for bakers of all skill levels.

• Versatile Serving Options: Whether served as a dessert with fresh berries and whipped cream, enjoyed as a snack with a cup of tea, or sliced for a breakfast treat, this lemon pound cake is incredibly versatile. It’s equally suited to casual afternoons at home as it is to elegant dinner parties.

• Foolproof Recipe: Even novice bakers will find this recipe to be straightforward and forgiving. The detailed instructions ensure that each step is clear, from preparing the batter to applying the icing, making success almost guaranteed.

• Perfect for Make-Ahead: This cake not only keeps well but often tastes even better the next day, as the flavors have time to meld and the lemon becomes more pronounced. It’s an ideal make-ahead option for entertaining or enjoying throughout the week.

• Customizable: While delicious on its own, the recipe can be easily customized. Add poppy seeds to the batter for a slight crunch and visual appeal, or incorporate a layer of lemon curd in the middle of the cake before baking for an extra lemony surprise.

• Impressive Yet Easy: This Easy Iced Lemon Pound Cake looks and tastes as if it came from a high-end bakery, yet it’s surprisingly simple to make. It’s the perfect recipe to impress guests without spending hours in the kitchen.

• Cost-Effective: Unlike store-bought gourmet cakes, this homemade version is far more economical without compromising on quality. Using simple, everyday ingredients, you can create a dessert that rivals those found in fancy bakeries for a fraction of the cost.

• Allergy-Friendly Adaptations: For those with dietary restrictions, the recipe can be adapted to use gluten-free flour blends or dairy-free alternatives for butter and milk, making it a welcoming treat for everyone to enjoy.

• A Joy to Share: There’s something about a homemade lemon pound cake that feels particularly generous and comforting. This recipe is perfect for sharing with loved ones, whether as a thoughtful homemade gift, a contribution to a community event, or simply as a way to bring a little brightness to someone’s day.

With its delightful lemon flavor, moist texture, and elegant simplicity, this Easy Iced Lemon Pound Cake is a recipe you’ll return to time and again. It embodies the joy of homemade baking, offering a perfect balance of flavor, texture, and ease, making it a beloved treat for any occasion.

Ingredients Needed For Air Fryer Iced Lemon Pound Cake

Dive into the zesty delight of Air Fryer Iced Lemon Pound Cake, a recipe that promises to infuse your kitchen with the refreshing aroma of citrus and the warmth of homemade baking. This easy-to-follow recipe transforms simple ingredients into a moist, tender cake topped with a sweet lemon glaze, all made conveniently in your air fryer. Perfect for those who love the classic combination of lemon and sugar, this cake is ideal for any occasion, from a cozy afternoon tea to a festive gathering, showcasing the versatility and efficiency of air fryer baking.

 

Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.

• Unsalted Butter: Gives the cake a rich, moist texture and a buttery flavor that pairs wonderfully with the zestiness of the lemon.
• Granulated Sugar: Adds the perfect level of sweetness to the cake, complementing the tangy lemon flavor and contributing to the golden crust.
• Eggs: Bind the ingredients together, adding moisture and richness to the cake, and help to create a smooth, velvety batter.
• Sour Cream: Moistens the bread as it cooks, perfect texture.

• Lemon Zest: The zest from lemons infuses the cake with a vibrant citrus flavor, adding depth and a fragrant aroma that makes this pound cake special.

• Lemon Juice: Fresh lemon juice enhances the cake’s tangy flavor, complementing the sweetness and contributing to the tender crumb.

• Vanilla Extract: Adds a subtle aroma and flavor that rounds out the cake’s taste profile, marrying well with the lemon’s brightness.
• All-Purpose Flour: It serves as the cake’s backbone, providing structure to ensure it rises beautifully and holds its shape while keeping the crumb tender and light.
• Baking Powder and Baking Soda: Acts as the leavening agent, helping the cake rise and achieve a fluffy texture characteristic of the best pound cakes.
• Salt: A small but essential ingredient that enhances all the flavors in the cake, balancing the sweetness and bringing out the lemon’s bright notes.
• Powdered Sugar: Forms the base of the icing, providing a smooth, melt-in-your-mouth sweetness that elegantly finishes the cake.
• Lemon Juice or Milk: Adds a tangy, refreshing zing to the icing, creating a perfect balance of sweet and tart that beautifully complements the cake.

How To Make Air Fryer Iced Lemon Pound Cake

Making an Iced Lemon Pound Cake in an air fryer is a delightful way to enjoy this classic treat with a citrus twist. Follow these steps for a moist, tender cake full of lemon flavor, all topped with a sweet, tangy icing.

 

In a large mixing bowl, cream the butter and sugar together. Slowly add the eggs, sour cream, lemon juice, lemon zest, and vanilla extract.

 

Mix in the flour, baking powder, baking soda, and salt. Mix well.

Spray your baking pans with olive oil. Pour the batter into the prepared pan, about 2/3 way full. Set the pan into the air fryer and set the temperature to 320 degrees F for 20 minutes. When the time is up, place a toothpick in the pound cake.

 

Let cool slightly before adding the icing. To make the icing, whisk together in a small bowl the sugar, lemon juice, and milk. Spread over the cooled pound cake.

 

Pro Tips

Crafting an Iced Lemon Pound Cake in the air fryer is an innovative way to enjoy this classic dessert. To ensure your cake turns out perfectly moist, flavorful, and with the right texture, consider these professional tips:

• Room Temperature Ingredients: Start with all ingredients at room temperature, especially butter, eggs, and milk. This helps to ensure a smooth, well-emulsified batter that rises evenly when baked.

• Zest Lemons Properly: Use only the yellow part of the lemon zest to avoid the bitter white pith. A microplane grater works best for getting fine zest without the pith, maximizing the lemon flavor in your cake.

• Sift Dry Ingredients: Sift the flour, baking powder, and salt together. This not only ensures they’re evenly distributed throughout the batter but also aerates the flour, contributing to a lighter cake texture.

• Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to gluten development, making the cake tough instead of tender.

• Preheat the Air Fryer: Just like with an oven, preheating your air fryer ensures the cake starts baking at the optimal temperature. This contributes to a consistent texture and even rise.

• Check for Doneness Early: Air fryers can cook foods more quickly than conventional ovens. Begin checking the cake for doneness a few minutes before the recipe’s suggested time by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.

• Use the Right Pan: Make sure your baking pan fits comfortably in the air fryer basket and allows for air circulation. If needed, use a round pan or create a makeshift pan from aluminum foil that’s suited to your air fryer’s dimensions.

• Cool Completely Before Icing: Allow the cake to cool entirely on a wire rack before adding the icing. This prevents the icing from melting into the cake, ensuring it sets properly on top.

• Adjust Icing Consistency: If the icing is too thick, add more lemon juice a teaspoon at a time until it reaches a pourable consistency. If it’s too runny, add more powdered sugar until it thickens to your liking.

• Flavor Enhancement: For an extra lemony kick, brush the warm cake with a mixture of lemon juice and sugar before applying the icing. This not only adds moisture but also intensifies the lemon flavor.

• Storage: Store the leftover iced lemon pound cake in an airtight container at room temperature for up to three days or refrigerate it for longer shelf life. The cake’s flavor often enhances on the second day.

Following these pro tips will help you create an Iced Lemon Pound Cake in the air fryer that’s not just easy and efficient but also irresistibly delicious and perfectly textured, sure to impress anyone who tastes it.

Faq’s

Can I make this cake without an air fryer? Yes, you can bake this Iced Lemon Pound Cake in a conventional oven. Preheat your oven to 350°F (175°C) and bake the cake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Adjust the baking time as needed based on your oven and the size of your cake pan.

How do I prevent the cake from sticking to the pan? To prevent sticking, generously grease your cake pan with butter or non-stick spray, and consider lining the bottom with parchment paper. This ensures easy removal of the cake after baking.

Can I use bottled lemon juice instead of fresh? While fresh lemon juice is preferred for its bright, natural flavor, bottled lemon juice can be used in a pinch. Remember that fresh lemon zest is crucial for achieving the vibrant lemon flavor characteristic of this cake.

What if my air fryer is too small for a loaf pan? If your air fryer can’t accommodate a loaf pan, make individual pound cake muffins or mini loaves using smaller molds that fit in your basket. Adjust the cooking time accordingly, as smaller cakes will bake faster.

How do I know when the cake is fully baked? The cake is made when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown, and the cake should spring back when lightly pressed.

Can I freeze this pound cake? Yes, this Iced Lemon Pound Cake freezes well. Wrap the cooled, uniced cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature and add the icing before serving.

Can I add other flavors to this cake? Absolutely! Feel free to experiment by adding other citrus zests, such as orange or lime, for a different flavor profile. Spices like ginger or cardamom can also complement the lemon flavor.

What’s the best way to serve this cake? This Iced Lemon Pound Cake is delicious both at room temperature and chilled. Serve slices with a dollop of whipped cream and a side of fresh berries, or enjoy as is for a refreshing treat.

How long will this cake last? Stored in an airtight container, the iced lemon pound cake will be kept in the refrigerator for up to 3 days at room temperature or up to a week. The icing may soften over time.

Can I make the cake less sweet? Yes, you can reduce the sugar in the cake batter if you prefer a less sweet cake. However, this may slightly alter the texture. Alternatively, you can opt for a lighter glaze or use less icing.

Storing: This lemon loaf will stay fresh for 3 to 4 days if you cover it and place it on the counter. For any longer, you should tightly wrap and refrigerate the loaf cake. Let the lemon pound cake reach room temperature for best results before eating. 

Freezing: This is excellent make-ahead bread; double the recipe and freeze some. To freeze, wrap it tightly in saran wrap and then in foil. Place the wrapped-up loaf into the freezer; it will freeze for 1 to 2 months. 

To use from frozen:  Place the frozen loaf into the refrigerator; it will thaw overnight. It is best not to ice the lemon pound cake before freezing. 

Equipment Used

 

• CHEF MADE Mini Loaf Pan Set, 5.5-Inch 4Pcs Non-Stick Rectangle Bread and Meat Bakeware for Oven and Instant Pot Baking (Champagne Gold)

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