Air Fryer Lemon Bundt Cake
Air Fryer Lemon Bundt Cake is bursting with lemon flavor and is perfect for when you want a smaller sized cake. The cake makes about 6 servings. Perfect for a small family.
Fresh Lemon Flavor
There’s so much bright lemon flavor in this cake. Fresh lemon juice and lemon zest are in the cake batter, the cake is brushed with a lemon syrup and then covered with a lemon-flavored glaze.
The lemon syrup keeps the cake moist for days. I love the wonderfully light texture that this cake has.
Size Of Pan
You will need a small bundt pan for this recipe. I use this 7-inch Bundt pan and I love it. I’ve had no problems with my cakes sticking to it. Be sure that your bundt pan fits in your air fryer basket before proceeding with the recipe.
How To Make Air Fryer Lemon Bundt Cake
- Cream the butter and sugar and then add the eggs.
- Mix dry ingredients together. Combine the wet ingredients.
- Add dry ingredients, alternating with wet.
- Air fry. Transfer to a greased bundt pan. Cover with aluminum foil and air fry for 2o minutes. Uncover and air fry another 10 to 15 minutes..
- Make Lemon Syrup. Brush on cake.
- Make Lemon Glaze. Drizzle over cooled cake.
Recipe Tips
- Spray the pan well with baking spray with flour so that the cake doesn’t stick. Be sure to not miss any spots.
- Do not fill the pan more than 2/3 full with batter.
- Let cake cool in the pan for 10 minutes before inverting onto a plate.
Air Fryer Cooking Times
Air fryer cooking time can vary greatly between different brands and models. Be sure to check early and use the cooking time as an estimate. The cake is done when a toothpick inserted in the center comes out clean or with only a few crumbs attached.
Leftovers
Leftovers can be stored in an airtight container at room temperature for 3 days or in the refrigerator for 5 days.
More Air Fryer Desserts
- Air Fryer Brownies
- Air Fryer Peanut Butter and Chocolate Chip Cookies
- Air Fryer Apple Crisp
- Air Fryer Nutella Bombs
- Air Fryer Chocolate Cake with Chocolate Cream Cheese Frosting
Air Fryer Lemon Bundt Cake
Materials
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ cup buttermilk, room temperature
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
Lemon Syrup
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
Lemon Glaze
- ¼ cup melted unsalted butter
- 1¼ cups powdered sugar
- 1½ tablespoons lemon juice
- ¼ teaspoon vanilla extract
- pinch of salt
Topping
- fresh raspberries, optional
Instructions
- Beat butter with an electric mixer for 2 minutes.
- Gradually beat in the sugar and then beat for 2 minutes.
- Beat in eggs one at a time.
- In a medium bowl, whisk together flour, baking powder, baking soda, lemon zest and salt.
- In a glass measuring cup combine buttermilk, lemon juice, and vanilla.
- With mixer on LOW, add flour mixture in thirds, alternating with buttermilk mixture. Only beat until combined.
- Spray a 7-inch bundt pan with baking spray with flour. Transfer batter to bundt pan. Use a rubber spatula to spread it evenly.
- Cover with aluminum foil and air fry at 330 for 20 minutes.
- Remove foil and air fry another 10 to 15 minutes.Let cool in pan 10 minutes and then invert onto a plate.
- Make Lemon Syrup. In a small saucepan, heat water and sugar until sugar is dissolved. Remove from heat and stir in lemon juice.Spoon syrup over the cake, letting it seep down in or brush it on with a pastry brush.
- Make glaze. Whisk together all ingredients until smooth. Thin with a little milk if necessary.
- Drizzle glaze over the cake. You will probably not want to use all of it.
- Top with fresh raspberries and serve.
