PREP TIME: 10 minutes

COOK TIME: 30 minutes

TEMPERATURE:320℉/160℃

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

6 tablespoons unsalted butter, softened

2/3 cup granulated sugar

1 large egg

1 tablespoon fresh lemon juice

1 lemon, zested

¼ cup buttermilk

Instructions:

1  MIX together the flour, baking powder, and salt in a bowl. Set aside.

2  ADD the softened butter to an electric mixer and beat until light and fluffy, about 3 minutes.

3  BEAT the sugar into the whipped butter for 1 minute.

4  BEAT the flour mixture into the butter until fully incorporated, about 1 minute.

5  ADD in the egg, lemon juice, and lemon zest. Mix on low until fully incorporated.

6  POUR in the buttermilk slowly while mixing at medium speed.

7  ADD the batter to a greased mini loaf pan all the way to the top. You may have some batter left over.

8  SELECT Preheat on the Proscenic Air Fryer, adjust to 320℉/160℃, and press Start/Pause.

9  PLACE the pound cake into the preheated Proscenic air fryer.

10 SELECT Bread, adjust time to 30 minutes, and press Start/Pause.