This Lemon Pound Cake Air Fryer is a fragrant dessert with a distinctive citrus flavor, perfect for a snack or as a dessert after a meal. What makes this Lemon Pound Cake even more delicious is the lemon syrup, used to decorate and fill the cake once cooled.
The Lemon Pound Cake cooked in a Air Fryer is a fresh and soft dessert, I’m sure it will win you over at the first taste and because of its goodness, you will not be able to stop preparing it, it will always be a success and your guests will love it. I had tried this recipe some time ago from the Galbani website and I fell in love with it.
For the perfect result of this dessert, follow all the steps carefully. The lemons will be used entirely, juice and zest, so choose medium-sized lemons, of good quality, with edible skin. Besides lemons, the other ingredients of this pound cake are: all-purpose flour or type 0 flour, eggs, vegetable oil, milk, and sugar.
And if you don’t have an air fryer, no problem because it’s possible to prepare the Lemon Pound Cake in the oven as well. You’ll find the directions at the end of the recipe in the tips and variations section.
But now let’s prepare this delight together!
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: for a loaf pan 9.8 x 4.1 inches
- Cooking methods: Air frying, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
Ingredients for a loaf pan 9.8 x 4.1 inches
- 2 cups all-purpose flour (or type 0 flour)
- 1/2 cup sugar
- 2 eggs
- 1/3 cup vegetable oil (or 7 tbsps of melted butter)
- 2/3 cup milk
- 1 packet baking powder
- 1 lemon (medium, juice and zest)
- 2/3 cup sugar
- 1.3 oz water
- 1 lemon (medium, juice and zest)
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Tools
What you need to make the lemon pound cake
- 1 Loaf pan
- 1 Air fryer
- 1 Electric whisk
- 1 Juicer
- 1 Sieve
- 1 Lemon grater
- 1 Spatula
- 1 Juicer
- 1 Sieve
- 1 Lemon grater
- 1 Saucepan
- 1 Hand whisk
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Steps
How to prepare the lemon pound cake in Air Fryer
In a bowl, beat the eggs and sugar with the electric whisk for 10 minutes, you should get a fluffy and foamy mixture
Add the vegetable oil in a trickle and incorporate it into the batter
Now add the sifted flour and baking powder
Continue mixing with the whisks
Now add the milk and mix well until it is absorbed
Add the grated lemon zest to the batter and mix gently
Also add the strained lemon juice
Mix again with a spatula
Grease and flour the loaf pan and pour the batter
Preheat the air fryer for 2/3 minutes, place the pan on the rack and start the bake program at 320°F x 30/35 minutes. Always do the toothpick test, if it comes out dry the pound cake is ready, otherwise continue for a few more minutes. At the end of cooking, leave the fryer door or drawer slightly open for 10 minutes, this way you will avoid a sudden thermal shock and consequently the collapse of the batter, which would lose volume and texture
Now you can take it out of the fryer and let it cool completely before removing it from the pan
Pour the sugar into a saucepan
Add the water
Add the grated zest and strained lemon juice, mix with a hand whisk
Bring to a boil while stirring with the whisk. Turn off the stove and let the syrup cool
Now that your pound cake has cooled, you can garnish it with the syrup. Place it inside a baking dish and make holes using a skewer. The more you make, the more syrup it will be able to absorb
Pour the syrup slowly, trying to let it seep into the holes as much as possible. Use a spoon to recover what has slipped into the dish and pour it over the pound cake
This is the result
Your lemon pound cake is ready😍! Slice it and serve it😋
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Baking the lemon pound cake in the oven
The lemon pound cake can be baked in a preheated oven at 350°F for about 40 minutes, always do the toothpick test and adjust according to your oven
Variations and Tips for preparing the pound cake
If you have a smaller loaf pan, leave about an inch from the edge and use the excess batter to make muffins. If you don’t have the pan, you can just make muffins.
You can replace the vegetable oil with 7 tbsps of melted butter after allowing it to cool
You can make the pound cake lactose-free by substituting the milk with lactose-free milk.
If you don’t want to prepare the lemon syrup (although I recommend it because it takes very few minutes and is very easy), you can simply dust the pound cake with powdered sugar.
The lemon pound cake keeps for several days covered with a cake dome or food wrap
