Air Fryer Lemon Loaf

How to Make Air Fryer Lemon Loaf

1. 1

   Step 1: Prepare dry ingredients and pan

   Whisk the flour, baking powder, and salt together in a medium bowl until evenly combined. Grease a 7x3.5-inch (or similarly sized) loaf pan that fits your air fryer basket and line with parchment, leaving an overhang for easy removal.

   For this step

   • 1 1/4 cupsAll-purpose flour
   • 1 tspBaking powder
   • 1/4 tspSalt
2. 2

   Step 2: Mix wet ingredients

   In a separate bowl, whisk the melted butter with the granulated sugar until mostly smooth, then beat in the eggs one at a time. Stir in the Greek yogurt, lemon zest, and lemon juice until combined and glossy.

   For this step

   • 3/4 cupGranulated sugar
   • 1/3 cupUnsalted butter, melted
   • 2 largeLarge eggs
   • 1/2 cupGreek yogurt (plain)
   • 1 wholeLemon (zest + juice; about 1 tbsp zest and 3 tbsp juice)
   
3. 3

   Step 3: Combine batter

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; scrape the bowl so there are no streaks of flour but avoid overmixing. Transfer the batter to the prepared loaf pan, smoothing the top, and tap gently to release air bubbles.
   
4. 4

   Step 4: Air fry the loaf

   Preheat the air fryer to 320°F (160°C) for 3–5 minutes if your model requires preheating. Place the loaf pan in the basket and air fry at 320°F (160°C) for 25–35 minutes, checking at 25 minutes: a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. If the top browns too fast, tent loosely with foil and continue until done. Remove the pan and cool on a rack for 10–15 minutes before removing the loaf from the pan.
   
5. 5

   Step 5: Make glaze and finish

   Whisk the powdered sugar with 1 tablespoon lemon juice (from the amount listed) and the milk until smooth; add more lemon juice or milk a few drops at a time to reach a pourable glaze. While the loaf is warm but not hot, spoon the glaze over the top and let it set for 15–20 minutes before slicing.

   For this step

   • 3/4 cupPowdered sugar (for glaze)
   • 1 tbspMilk (for glaze, or water)
   

1. Whisk the flour, baking powder, and salt together in a medium bowl until evenly combined. Grease a 7x3.5-inch (or similarly sized) loaf pan that fits your air fryer basket and line with parchment, leaving an overhang for easy removal.
2. In a separate bowl, whisk the melted butter with the granulated sugar until mostly smooth, then beat in the eggs one at a time. Stir in the Greek yogurt, lemon zest, and lemon juice until combined and glossy.
3. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; scrape the bowl so there are no streaks of flour but avoid overmixing. Transfer the batter to the prepared loaf pan, smoothing the top, and tap gently to release air bubbles.
4. Preheat the air fryer to 320°F (160°C) for 3–5 minutes if your model requires preheating. Place the loaf pan in the basket and air fry at 320°F (160°C) for 25–35 minutes, checking at 25 minutes: a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. If the top browns too fast, tent loosely with foil and continue until done. Remove the pan and cool on a rack for 10–15 minutes before removing the loaf from the pan.
5. Whisk the powdered sugar with 1 tablespoon lemon juice (from the amount listed) and the milk until smooth; add more lemon juice or milk a few drops at a time to reach a pourable glaze. While the loaf is warm but not hot, spoon the glaze over the top and let it set for 15–20 minutes before slicing.