Start by whisking together the eggs and sugar in a large bowl until the mixture is smooth, light, and slightly frothy—noticing the change in color just a bit.
Pour in the melted butter and vanilla extract, then whisk again until everything is well combined and the mixture is glossy.
Sift the flour over the wet mixture to prevent lumps, then gently fold it in with a spatula or whisk. The batter will start to come together and look thick enough to hold a gentle fold.
Slowly pour the warm milk into the batter while stirring gently to loosen the mixture and achieve a smooth, pourable batter with no lumps. It should be silky and slightly thick.
Grease a small loaf pan or silicone mold that fits in your air fryer basket. Pour the batter into the prepared mold, smoothing the top with a spatula.
Place the mold into the air fryer basket, ensuring it fits comfortably. Set the air fryer to 330°F (165°C) and cook for about 15 minutes. You'll hear gentle bubbling and see a crack forming at the top as it bakes.
Check the cake with a toothpick or skewer inserted into the center; if it comes out clean, the cake is ready. If not, bake for another 2-3 minutes and recheck.
Carefully remove the mold from the air fryer and place on a cooling rack. Allow the cake to cool for a few minutes—it will be soft but set, with a slight crust on top.
Slice the cake once cooled, revealing a tender, moist crumb with a slightly crackly top that’s golden brown. Serve warm or at room temperature, and enjoy every fluffy bite.
