Oh my gosh, you have to try this air fryer pound cake – it’s my new obsession! I stumbled onto this method last summer when my oven died right before book club, and now I’ll never go back. In just 35 minutes flat, you get this gorgeous golden cake with the most tender crumb. The air fryer works magic, giving it that perfect crisp edge while keeping the inside buttery soft.
What I love most is how ridiculously easy it is. No fancy techniques, no waiting hours for it to bake – just mix, pour, and let the air fryer do its thing. It’s become my go-to when surprise guests show up or when I need a quick treat after a tough day. Seriously, even my picky nephew devours this stuff. And the best part? You probably have all the ingredients in your pantry right now.
Why You’ll Love This Air Fryer Pound Cake
This isn’t just any pound cake – it’s the kind that makes you do a little happy dance when you take that first bite. Here’s why it’s become my kitchen MVP:
- Effortless magic: No babysitting the oven – the air fryer gives perfect results every single time without any fuss
- That dreamy texture: Imagine the most tender, buttery crumb with just the right golden crust (I swear it stays moist for days)
- Cleanup? What cleanup?: One bowl, one pan, and you’re done – no messy countertops or sink full of dishes
- Instant mood booster: From mixing bowl to plate in under an hour when those cake cravings hit hard
Trust me, once you try air fryer pound cake, you’ll wonder why you ever bothered with the oven version!
Ingredients for Air Fryer Pound Cake
This recipe keeps it simple with pantry staples – but each one plays a special role in creating that perfect pound cake texture. Here’s what you’ll need:
- 1 cup all-purpose flour (spooned & leveled – no packing!)
- 1/2 cup granulated sugar (the sweet spot for balance)
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes – trust me!)
- 2 large eggs at room temperature (cold eggs make the batter sad)
- 1 tsp vanilla extract (the good stuff – no imitation!)
- 1/4 tsp salt (just enough to make flavors pop)
- 1/4 tsp baking powder (our little rising helper)
Ingredient Substitutions & Notes
Out of something? No panic! Swap sugar for honey (reduce other liquids slightly), or try almond flour for gluten-free (texture will be denser). That softened butter? Non-negotiable – it creams better for that signature airy crumb. And real vanilla? Worth every drop for that warm, cozy flavor. For more insight on creaming butter and sugar, check out this guide on creaming butter.
Equipment You’ll Need
You don’t need much to make this magic happen! Just grab your trusty air fryer, a 6-inch cake pan (seriously – bigger won’t fit!), and a couple mixing bowls. That’s it! No fancy gadgets required.
How to Make Air Fryer Pound Cake
Okay, let’s get to the good stuff! Making pound cake in the air fryer is like discovering a kitchen cheat code – it’s shockingly easy but tastes like you slaved for hours. Here’s exactly how I do it to get that perfect golden crust and tender crumb every time.
Step 1: Cream Butter and Sugar
This is where the magic starts! Beat that softened butter and sugar together until it’s light, fluffy, and almost white – about 3 minutes with a hand mixer. Seriously, don’t rush this step – it’s the secret to that dreamy texture.
Step 2: Incorporate Eggs and Vanilla
Now add those room-temperature eggs one at a time, mixing well after each (I count to 30). Then splash in that glorious vanilla. Pro tip: scrape the bowl halfway through – no hidden butter pockets allowed!
Step 3: Combine Dry Ingredients
Whisk together your flour, baking powder and salt (I do this right in the measuring cup to save dishes). Gently fold it into the wet ingredients until just combined – overmixing makes tough cake, and we’re not about that life. Understanding the role of baking powder is key for proper lift.
Step 4: Bake in Air Fryer
Pour into your greased 6-inch pan (no parchment needed!), then pop it in the preheated 320°F air fryer. Center rack position is key! Set for 25 minutes first – you can always add more time, but you can’t undo overbaking.
Tips for Perfect Air Fryer Pound Cake
After making this more times than I can count, here are my can’t-miss tricks for pound cake perfection every time:
- Check early, check often: Start testing at 25 minutes – that toothpick should have moist crumbs, not wet batter
- Grease like you mean it: Get every nook of that pan with butter or baking spray (I do sides AND bottom)
- Cool it, hot stuff: Let it sit 10 minutes before slicing – I know it’s hard, but this keeps it from crumbling
- Rotate for even browning: If your air fryer has hot spots, give the pan a 180° turn halfway through
Follow these simple tips, and you’ll be the air fryer pound cake champion of your kitchen!
Variations for Air Fryer Pound Cake
Oh, the fun you can have with this basic recipe! My personal favorite? A big handful of chocolate chips folded in at the end (because everything’s better with chocolate). But try these too: bright lemon zest in the batter, a splash of almond extract instead of vanilla, or even cinnamon sugar swirled through before baking. Get creative – it’s your cake!
Serving Suggestions
Oh, let’s talk toppings! A warm slice of this air fryer pound cake is heavenly with fresh berries and a dollop of whipped cream. For breakfast? Toasted with butter and a drizzle of honey – perfection with your morning coffee. And if you’re feeling fancy, dust it with powdered sugar or serve à la mode with vanilla ice cream. Honestly? It’s pretty darn good just plain too! If you enjoy sweet breakfast treats, check out these easy air fryer cinnamon rolls.
Storage & Reheating
This air fryer pound cake stays moist for days when stored right! Just wrap it tightly or pop it in an airtight container – it’ll keep beautifully at room temp for 3 days. Want it warm? A quick 2-minute blast in the air fryer at 300°F brings back that fresh-from-the-fryer magic. And here’s my freezer trick: slice it first, then freeze portions between parchment paper – you can toast individual slices straight from frozen whenever the craving hits!
Air Fryer Pound Cake FAQs
I get questions about this recipe all the time! Here are the big ones:
- Can I double the recipe? Nope – trust me, I learned the hard way! The 6-inch pan is max capacity for most air fryers. Any more batter and you’ll have a messy overflow situation (ask me how I know…).
- Will a different pan work? Only if it fits with at least 1 inch clearance from the top – those hot air currents need room to circulate!
- Why’s my cake dry? Almost always from overbaking. Set that timer for 25 minutes and check – it keeps cooking a bit after you pull it out.
Still stumped? Drop me a comment – I’ve made every mistake so you don’t have to!
Nutritional Information
Just a quick heads up – these numbers are estimates and can vary based on your exact ingredients. But here’s the general breakdown per slice:
- Calories: 250
- Fat: 12g (7g saturated)
- Carbs: 30g (18g sugar, 1g fiber)
- Protein: 4g
Now go make this air fryer pound cake and tell me how yours turns out – I want to hear all about your baking adventures! If you are interested in other air fryer desserts, try these air fryer apple crumble cups.
Print
35-Minute Air Fryer Pound Cake – Unbelievably Tender!
- Total Time: 35 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious air fryer pound cake recipe that is quick to make and perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
Instructions
- Preheat your air fryer to 320°F (160°C).
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into a greased 6-inch cake pan that fits in your air fryer.
- Place the pan in the air fryer and cook for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10 minutes before slicing.
Notes
- Check for doneness at 25 minutes to avoid overbaking.
- You can add lemon zest or almond extract for variation.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: air fryer pound cake, easy pound cake, quick dessert