Air Fryer Lemon Cake: A Light and Fluffy Citrus Delight

Serve the cake sliced, topped with fresh berries or a dollop of whipped cream for a refreshing dessert.
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
For longer storage, freeze slices of the cake wrapped in plastic wrap for up to 1 month. Thaw before serving.
Variants:

Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds to the batter for a delightful crunch and extra texture.
Blueberry Lemon Cake: Fold 1/2 cup of fresh blueberries into the batter before baking for a fruity twist.
Lemon Coconut Cake: Stir in 1/2 cup shredded coconut into the batter for a tropical flavor boost.
FAQ:

Can I make this cake without an air fryer?
Yes! You can bake this cake in a regular oven at 350°F (175°C) for 30-35 minutes, or until a toothpick comes out clean.

Can I substitute sour cream with something else?
Yes, Greek yogurt works as a great substitute for sour cream and adds a slight tang to the cake.

Can I use a different citrus for flavor?
Absolutely! You can swap lemon juice and zest for orange or lime for a different citrus flavor.

This Air Fryer Lemon Cake is perfect for a quick dessert that’s big on flavor. With its soft texture and bright citrus notes, it’s sure to be a favorite in your recipe collection!