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Air Fryer Lemon Pound Cake

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Copycat Starbucks Lemon Pound Cake

Ingredients

Scale

Pound Cake

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon salt (omit if using salted butter)
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream

Lemon Glaze

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1–2 tablespoons of lemon juice

Instructions

  1. In a large mixing bowl, cream the butter and sugar together.
  2. Then mix in the eggs, lemon zest, vanilla extract, flour, salt (if using), baking soda and sour cream.
  3. Mix well.
  4. Then pour the prepared batter into an air fryer safe pan, which has been sprayed with non-stick cooking spray (you can also use olive oil spray)
  5. Set in your air fryer oven or basket and set the temperature for 330 degrees F, for 10 minutes, after 10 minutes, flip the quick bread and cook for another 5 minutes until both sides are set. The exact time is doing to depend on the air fryer model you own and the pans that you are using. The larger loaf will take longer than the mini loaves. Continue to air fry, until, you can stick a toothpick in the center of the loaf and it comes out clean.
  6. Let the bread cool, and then in a small bowl, mix together the powdered sugar, lemon zest and lemon juice.
  7. Spread the icing over the top.

Notes

  • It’s best to store a pound cake at room temperature with an airtight cover. Refrigerating a pound cake does extend its shelf life, but it also distorts the fresh texture and flavor of your cake. An average pound cake will remain fresh and delicious about 4-5 days at room temperature.

Find it online: https://goingmywayz.com/air-fryer-lemon-pound-cake/