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Air Fryer Lemon Bundt Cake (Moist + Easy Lemon Glaze)

Air Fryer Lemon Bundt Cake

4.60 from 5 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 35 minutes
45 minutes
Total Time: 1 hour 35 minutes
Servings: 8 Servings

Description

A moist lemon bundt cake baked in the air fryer with a bright lemon glaze. Made with a doctored cake mix, sized for a 7-inch bundt pan that actually fits your air fryer.

Ingredients 

Cake

  • 15.25 ounces lemon cake mix,
  • 3.4 ounces lemon pudding mix, dry
  • 3 large eggs, room temperature
  • ¾ cup sour cream, room temperature
  • ½ cup water
  • ⅓ cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon extract
  • ½ teaspoon pure vanilla extract

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest, for topping

Instructions

  • Preheat the air fryer to 320°F. Grease a 7-inch bundt pan thoroughly with baking spray, getting into every ridge, then dust lightly with flour.
  • Whisk the cake mix and dry pudding mix together in a large bowl.
  • Add the eggs, sour cream, water, oil, lemon juice, zest, lemon extract, and vanilla. Beat on medium 2 minutes, scraping the bowl once.
  • Pour batter into the prepared pan, filling three-quarters full. Do not overfill.
  • Tent foil loosely over the pan. Air fry 20 minutes at 320°F.
  • Remove the foil and air fry another 12–18 minutes, until a toothpick inserted in the thickest part of the ring comes out clean (200–205°F internal).
  • Cool in the pan 10 minutes. Run a knife around the edges and the center tube, then invert onto a wire rack. Cool completely.
  • Whisk powdered sugar with lemon juice, one tablespoon at a time, until it ribbons off the whisk. Pour over the cooled cake and finish with zest.

Equipment

  • Air fryer (basket or oven style)
  • 7-inch (6-cup) bundt pan
  • Aluminum Foil

Notes

  • Every air fryer bakes differently. Check at 30 minutes the first time.
  • The foil is essential — without it the top scorches before the center sets.
  • Freeze unglazed, up to 3 months.
  • Silicone pans need a few extra minutes compared to metal.

Nutrition

Serving: 1ServingCalories: 454kcalCarbohydrates: 72gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 82mgSodium: 489mgPotassium: 89mgFiber: 1gSugar: 39gVitamin A: 237IUVitamin C: 4mgCalcium: 149mgIron: 2mg