Air Fryer Pound Cake with Sweet Glaze and Colored Sugar
- Prep
- 20 min
- Cook
- 20 min
- Yield
- 16 servings
- Level
- medium
- Cuisine
- American
A rich, buttery pound cake made effortlessly in the air fryer with a simple powdered sugar glaze and festive colored sugar topping. The air fryer creates a beautifully golden exterior while keeping the interior moist and tender. Perfect for celebrations or when you want homemade cake without heating up the oven. The creaming method ensures a light, fluffy texture that rivals traditional oven-baked versions.
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Ingredients
- 9 large eggs
- 2 cups granulated sugar
- 2 cups butter, room temperature
- 3 ½ cups all-purpose flouralmond flour3/4 ratiogluten-freeketogluten-free
denser texture
- 1 cup powdered sugar
- 1 tablespoons milk
- 2 tablespoons colored sugars
Method
9 steps- 1
Cream butter and sugar together in a large mixing bowl until fluffy
- 2
Mix in eggs and flour until well combined
- 3
Pour batter into greased air fryer safe pan
- 4
Set pan in air fryer and cook at 320 degrees F for 20 minutes
- 5
Test doneness with toothpick - if not clean, cook 5 minutes more
- 6
Cool cake to room temperature
- 7
Mix milk and powdered sugar in small bowl for icing
- 8
Drizzle icing over cooled cake
- 9
Immediately sprinkle colored sugars on top
Tips
Ensure butter is truly at room temperature for proper creaming and fluffy texture.
Check doneness with a toothpick in the center - the cake should spring back when lightly touched.
Apply icing while cake is cool but not cold so colored sugars adhere properly.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead - add icing and colored sugar just before serving.
Serve at room temperature. Cut with a sharp knife for clean slices.
Common Mistakes
Don't overmix after adding flour to avoid tough cake.
Use room temperature butter to prevent lumpy batter.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use a different size pan?
Yes, but adjust cooking time accordingly. Smaller pans cook faster, larger pans need more time.
What if I don't have colored sugars?
Use regular granulated sugar, sprinkles, or skip the topping entirely for a simple glazed cake.
How long will this cake keep?
Covered at room temperature for 3 days or refrigerated for up to 1 week. Freeze unfrosted for 3 months.