Air Fryer Lemon Cake: A Light and Fluffy Citrus Delight

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the softened butter and sugar together until light and fluffy using a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, vanilla extract, sour cream (or Greek yogurt), and milk. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The batter should be smooth and slightly thick.

Prepare the Air Fryer:
Preheat your air fryer to 320°F (160°C) for 3-5 minutes. Grease a small, oven-safe cake pan that fits into your air fryer basket (a 6-inch round pan works well) or line it with parchment paper for easy removal.

Bake the Cake:
Pour the cake batter into the prepared pan and smooth the top. Place the pan in the air fryer basket and cook for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Air fryer models vary, so check the cake after 18 minutes and adjust the cooking time as needed.

Make the Glaze:
While the cake is baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl to make the glaze. If the glaze is too thick, add a little more lemon juice to reach your desired consistency.

Finish the Cake:
Once the cake is done, remove it from the air fryer and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake and let it set before serving.

Serving and Storage Tips: