Go Back
–+ servings
Print Pin Recipe

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.
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Dessert
Yield: 8
Calories: 449kcal

Equipment

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.

Nutrition

Calories: 449kcal | Carbohydrates: 66g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 243mg | Potassium: 78mg | Fiber: 1g | Sugar: 47g | Vitamin A: 625IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Leave a 5 star review!