Pound cake is one of those cakes that many Danes grew up with: butter, sugar, eggs and flour that turn into a dense, tender crumb. My skyr pound cake with chocolate chips in the air fryer builds on the classic recipe, but the skyr in the batter makes a noticeable difference. The crumb becomes moister and gets a slight tang, and the chocolate chips put chocolate in every single slice.
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The cake bakes in a small loaf tin directly in the basket, so you can skip heating up the big oven. Here you get my experience with the tin, temperature and aluminum foil, so the top turns golden and the middle bakes through.
Estimated reading time: 4 minutes
Table of Contents
Why I love skyr pound cake with chocolate chips in the air fryer
What I like most about this cake is that it tastes like proper home baking without requiring anything special. Butter and sugar are beaten pale and fluffy with an electric mixer, and the potato starch gives the fine, slightly sandy crumb that gives the Danish sandkage (literally sand cake) its name. The chocolate chips are folded in last, so they are spread throughout the cake.
The air fryer is also a good fit for a small cake. A loaf tin of about 20 cm fits in many baskets, and the strong hot air gives the top a lovely golden brown. The cake makes about 8 slices, so it is just right for a weekend or when guests drop by for coffee.
What skyr does to the pound cake
A classic pound cake can easily turn a little dry. Skyr is thick and creamy, so it adds moisture without thinning the batter, and the slight tanginess brings out the buttery taste and the chocolate more clearly. It is still a true pound cake and not a cheesecake, but the crumb becomes softer and holds on to the moisture better.
My kitchen test of skyr pound cake with chocolate chips
I baked the cake in my Cosori Dual Blaze, which has one basket with heating elements both above and below. At 160 °C the top was golden after 20 minutes, and then the aluminum foil went on, pressed tightly around the rim of the tin. After another 25 minutes a toothpick in the middle of the cake came out dry, so it got 45 minutes in total. The heat from below gave an evenly baked bottom, but the top still browned the most, so the foil is non-negotiable.
With 15 minutes of preparation and 60 minutes of cooling, the cake takes 120 minutes in total. The cooling is hard to wait for, but if you cut the cake while it is warm, it crumbles. In my Philips XXL there is plenty of room for the tin, and there I turned it half a turn after 20 minutes, because one end was more golden than the other.
Lay the aluminum foil over the tin with a little air above the cake, and press it all the way down around the rim. If it sits loosely, the air in the air fryer can lift it up against the heating element.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake is using butter, eggs and skyr straight from the fridge. Cold ingredients can make the batter curdle, so take them out in good time. If it curdles anyway, stir in a tablespoon of the flour mixture before you fold in the rest.
The second mistake is chocolate chips that sink to the bottom. Toss them in a tablespoon of flour before you gently fold them into the batter, and do not mix more than necessary once the flour is in. That way the cake also stays tender instead of turning tough.
The third mistake is a tin that sits too close to the heating element. The air fryer bakes strongly from the top, so the top can turn dark before the middle is cooked through. Measure the basket so there is at least 3-4 cm of free space up to the heating element, fill the tin about two thirds full, and lay foil over it once the top is golden.
How to serve skyr pound cake with chocolate chips
The cake is great on its own, but here are my best serving ideas:
- With afternoon coffee or a cup of tea
- As a dessert with a little whipped cream and fresh berries
- Warmed in the air fryer at 150 °C for 2-3 minutes, so the chocolate turns soft
- With a cold glass of milk for the kids
- On the cake table for birthdays and coffee get-togethers
Storage and reheating
Let the cake cool completely before you put it away. In an airtight container at room temperature it keeps for up to 3 days, and it is best served just as it is. If you want a warm slice, you can heat it in the air fryer at 150 °C for 2-3 minutes. The cake can also be frozen for up to 3 months, tightly wrapped, and thawed at room temperature.
Skyr pound cake with chocolate chips is an everyday cake with a little extra, and it is easy to vary. Add the grated zest of an organic orange or lemon together with the sugar, or swap half of the chocolate chips for chopped hazelnuts. You will find the full recipe at the bottom of the page.
FAQ
Use a loaf tin of about 20 cm (about 1 litre) that can stand in the basket with a little air around it. There must be at least 3-4 cm of free space up to the heating element, so measure the basket before you get started.
Toss the chocolate chips in 1 tbsp flour in a small bowl before they go into the batter, and fold them in gently as the very last step. The flour helps them stay evenly distributed in the cake.
Yes, for up to 3 months, tightly wrapped. Thaw the cake at room temperature, and warm a slice in the air fryer at 150 °C for 2-3 minutes if you like.
Recipe
Skyr pound cake with chocolate chips in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Loaf tin - about 20 cm (about 1 litre) that fits in the basket
- Parchment paper
- 1 Kitchen scale
- Measuring spoons
- 1 Mixing bowl
- 1 Electric mixer
- 1 Sifter
- 1 Dough scraper
- 1 Small bowl
- Aluminum foil
- 1 Toothpick
- Oven mitts
- 1 Cooling rack
Shopping list
Ingredients
How to make it
Preparation
- Line the loaf tin with parchment paper, and cut the paper to size so that it does not stick up above the rim of the tin and get too close to the heating element.
- Beat 100 g butter, 125 g sugar and 1 tsp vanilla sugar in a mixing bowl with an electric mixer for 3-4 minutes, until the mixture is pale and fluffy.
- Add 2 eggs one at a time, and beat well after each egg. Then beat in 100 g skyr until the batter is smooth.
- Spoon the batter into the tin, and smooth the surface with the dough scraper. The batter should fill about two thirds of the tin, so the cake has room to rise.
Baking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the tin in the basket, and bake the cake at 160 °C for 20 minutes, until the top is golden.
- Turn the tin half a turn if the cake is more golden at one end. Lay a piece of aluminum foil over the tin so there is a little air above the cake, and press the foil tightly around the rim of the tin so it cannot blow off. Continue baking at 160 °C for 20-25 minutes.
- Insert a toothpick into the middle of the cake. If it comes out dry, the cake is done. If there is wet batter on it, keep baking at 160 °C for 5 minutes at a time, and check again. If you hit a chocolate chip, try a new spot.
Cooling
- Take the tin out of the basket with oven mitts, and let the cake stand in the tin for 10 minutes. Lift it out using the parchment paper, and let it cool on a cooling rack for at least 50 minutes before you cut it into slices.
Our notes for the recipe
The butter, eggs and skyr must be at room temperature, otherwise the batter can curdle. If it curdles anyway, stir in a tablespoon of the flour mixture before folding in the rest. The air fryer bakes strongly from the top, so cover the top with aluminum foil once it is golden, and press the foil firmly around the rim of the tin so it does not blow up against the heating element. The tin:
Use a loaf tin of about 20 cm (about 1 litre). It must be able to stand in the basket with a little air around it, and there must be at least 3-4 cm of free space up to the heating element so the cake can rise. Measure the basket before you start. Variation:
Add the grated zest of 1 organic orange or lemon together with the sugar, or swap half of the chocolate chips for chopped hazelnuts. Serving:
The cake makes about 8 slices, i.e. 2 slices per serving. Serve it with coffee or as a dessert with a little whipped cream and fresh berries.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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