Air-fryer lemon drizzle cake

juiced

Method

1. Line a loaf tin with baking parchment. Tip the butter, sugar, eggs, flour, a pinch of salt and two-thirds of the lemon zest into a bowl, then beat with an electric whisk for 4-5 mins until pale and fluffy.

    

2. Heat the air-fryer to 160C. Spoon the cake mixture into the prepared tin, smoothing the surface. Cook for 1 hr-1 hr 10 mins until a skewer inserted in the centre comes out clean (you can cover the surface with foil if it starts to get too dark). Leave to cool in the tin for 5 mins.

    

3. Meanwhile, combine the icing sugar, remaining lemon zest and
   

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