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Air fryer yogurt cake with a light fluffy golden crumb, fresh blueberries, powdered sugar, and a dollop of whipped cream, served as an easy homemade dessert.
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Air Fryer Yogurt Cake – Light, Moist, and Ready in No Time

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 1 cup (245 g) plain whole-milk yogurt (Greek or regular)
  • 3 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda (helps with tangy yogurt rise)
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional but recommended)
  • Powdered sugar for dusting (optional)
  • Butter or oil spray for greasing the pan

Instructions

  • Prep the pan and air fryer. Lightly grease a 7-inch round cake pan (or similar size that fits your air fryer basket). Line the bottom with parchment for easy release. Preheat the air fryer to 320°F (160°C) for 3–5 minutes.
  • Mix the wet ingredients. In a medium bowl, whisk yogurt, eggs, sugar, oil, vanilla, and lemon zest until smooth and glossy, about 30–45 seconds.
  • Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, and salt to evenly distribute the leavening.
  • Bring it together. Add the dry ingredients to the wet and whisk gently until just combined. Stop as soon as you no longer see dry flour. Do not overmix.
  • Fill the pan. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan on the counter 2–3 times to release large air bubbles.
  • Air fry. Place the pan in the air fryer basket. Cook at 320°F (160°C) for 28–35 minutes, depending on your model and pan depth. Start checking at 25 minutes. The cake is done when a toothpick comes out clean or with a few moist crumbs.
  • Cool. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then turn it out onto a rack. Peel off the parchment and let it cool completely, 30–45 minutes.
  • Finish and serve. Dust with powdered sugar or add a thin glaze. Slice and enjoy with berries, yogurt, or a spoonful of jam.