Air Fryer Lemon Cake
An air fryer lemon cake bakes in about 35 minutes into a tender, golden crumb with a sharp lemon glaze. The batter fits a 6-inch round pan that sits easily in a 5–6 qt basket, and a crimped foil tent protects the top while the center finishes. It serves 8 and keeps well for days.
- Temperature
- 320°F160 °C
- Total time
- 1:20hrs
- Prep time
- 15min
- Servings
- 8
- Per serving
- 335kcal
Why the air fryer works for lemon cake
Lemon cake is a butter cake, and butter cakes need steady, moderate heat to rise evenly. A small air fryer gives you that when you lower the temperature. The hot air bakes the batter from all sides, and the compact basket means a 6-inch cake bakes quicker than a large cake in a full oven, with no preheating of the whole oven.
The trick is protecting the top. The fan blows air across the surface, so the crust can darken while the center is still soft. A foil tent, pressed tightly around the rim of the pan, slows that browning. Lemon zest rubbed into the sugar gives the batter its aroma, and the juice in the glaze adds the sharpness. If you like this method, the banana bread uses the same approach.
How to make lemon cake in the air fryer
Tap a time to start a timer.
- Prepare the pan Grease a 6-inch round cake pan (at least 3 inches deep) and line the bottom with a circle of parchment cut to fit inside. The pan should leave about an inch of space around it in a 5–6 qt basket.
- Cream the butter and sugar Beat the butter, granulated sugar and lemon zest with a hand mixer for , until pale and fluffy. Beat in the eggs one at a time.
- Add the dry ingredients Whisk the flour, baking powder and salt. Add to the butter mixture in two parts, alternating with the milk and 3 tbsp of the lemon juice. Stir until just smooth, then scrape into the pan and level the top.
- Bake Set the pan in the empty basket and cook at 320 °F for . Then cover the pan with foil, crimped tightly around the rim so it cannot lift, and bake more, for in total.
- Test and cool A toothpick in the center should come out clean. If not, bake longer. Cool the cake in the pan for , then turn it out onto a wire rack.
- Glaze Whisk the powdered sugar with the remaining 2 tbsp lemon juice until smooth and pourable. Poke holes in the warm cake with a toothpick and spoon the glaze on top. Let it set for .
Times and temperatures
| Air Fryer Lemon Cake | Temperature | Time |
|---|---|---|
| 6-inch round panFoil tent after 20 min | 320 °F (160 °C) | 35 min |
| 7x3-inch loaf pan | 310 °F (150 °C) | 40 min |
| Silicone muffin cups | 320 °F (160 °C) | 14–16 min |
| Eggless (yogurt) | 320 °F (160 °C) | 35–38 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Zest before you juice. Zest the lemons first, then squeeze them. It is much harder the other way around.
- Rub zest into the sugar. Pressing the zest into the sugar with your fingers releases the oils and gives more lemon flavor.
- Glaze while the cake is warm. A warm cake soaks up the syrup, and the glaze sets into a thin, shiny layer.
What to serve with lemon cake
Serve slices with a cup of tea or coffee, or with fresh raspberries or strawberries and a spoonful of whipped cream. For a spring brunch or a baby shower, set the cake next to blueberry muffins and scones. Vanilla ice cream is a good match for a warm slice.
Storing and reheating
Cover the cake and keep it at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Unglazed cake freezes well for 2 months. To warm a slice, heat it in the air fryer at 300 °F for 2–3 minutes. The glaze softens slightly but stays in place.
Variations
- Lemon blueberry: Fold ½ cup of blueberries into the batter, and bake 3–5 minutes longer.
- Poppy seed: Add 1 tbsp of poppy seeds to the dry ingredients.
- Lemon loaf: Bake the batter in a 7x3-inch loaf pan at 310 °F for 40 minutes.
- Lemon cupcakes: Fill silicone muffin cups two-thirds full and bake at 320 °F for 14–16 minutes.
If it does not turn out right
- The cake is dark on top but raw inside
- Add the foil tent at 20 minutes, crimped tight around the pan rim, and lower the temperature to 300 °F for the last stretch. A deeper pan needs a longer, gentler bake.
- The cake tastes dry
- It baked too long. Start testing at 30 minutes, and poke holes in the warm cake before glazing so the lemon syrup soaks in.
- The glaze is thin and runs off
- Add more powdered sugar a tablespoon at a time until it coats the back of a spoon, and pour it onto a slightly cooled cake.
Questions and answers
How long does lemon cake take in the air fryer?
About 35 minutes at 320 °F for a 6-inch round cake. A loaf pan takes a similar time. Always check with a toothpick.
Can I bake a lemon drizzle cake in the air fryer?
Yes. Poke holes in the baked cake and brush on a syrup of 2 tbsp lemon juice and 2 tbsp sugar while the cake is warm. This is the same cake with a different finish.
Can I make a lemon loaf or pound cake instead?
Yes. Use a 7x3-inch loaf pan at 310 °F for about 40 minutes, with the foil tent after 20 minutes.
Can I make a lemon cake without eggs?
Yes. Replace the eggs with ½ cup plain yogurt and add 1 tsp more baking powder. The crumb is moist but a little dense.
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