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Line a loaf tin with baking parchment.
Add the butter, sugar, eggs, flour, a pinch of salt and two-thirds of the lemon zest into a bowl, before beating with an electric whisk for four to five minutes until pale and fluffy.
Heat the air fryer to 160C.
Spoon the cake mixture into the prepared tin and smooth over the surface. Cook for one hour to one hour 10 minutes. Insert a skewer into the centre to check if the cake is cooked - it should come out clean. BBC Good Food recommended covering the surface with foil if it starts to get too dark. Leave to cool in the tin for five minutes.
For the icing, combine the icing sugar, the rest of the lemon zest and just enough juice to make a smooth, pourable icing. Gently lift the warm cake out onto a wire rack set over a tray and poke deep holes all over the top using a skewer. Carefully drizzle over the icing, letting it drip off the edges. Leave the cake to set and then serve. Enjoy!