Air Fryer Lemon Glazed Loaf Cake

Table of Contents

For the cake:

1 cup (125 g) all-purpose flour

1 tsp baking powder

¼ tsp salt

½ cup (100 g) sugar

½ cup (115 g) unsalted butter, softened

2 large eggs (room temperature)

2 tbsp fresh lemon juice

1 tbsp lemon zest

¼ cup (60 ml) milk (room temperature)

1 tsp vanilla extract

For the glaze:

½ cup (60 g) powdered sugar

1–2 tbsp fresh lemon juice (adjust for thickness)

Prepare the pan

Grease and line a small loaf pan (that fits inside your air fryer).

Mix dry ingredients

In a bowl, whisk flour, baking powder, and salt.

Cream butter & sugar

In another bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, mixing well.

Stir in lemon juice, zest, and vanilla.

Combine wet & dry

Gradually add dry ingredients, alternating with milk.

Mix until just combined (don’t overmix).

Air fryer baking

Pour batter into loaf pan.

Place in air fryer basket.

Cook at 320°F (160°C) for 25–30 minutes.

Check doneness with a toothpick — it should come out clean.

If top browns too quickly, cover loosely with foil and continue baking.

Cool & glaze

Let loaf cool in pan for 10 minutes, then remove to a rack.

Mix powdered sugar and lemon juice until smooth.

Drizzle glaze over cooled cake.

For extra lemon flavor, poke small holes in the warm loaf and brush with lemon juice before glazing.

Store in an airtight container for up to 3 days.

You can also add blueberries for a lemon blueberry loaf variation.