Prep the air fryer and pan: Preheat the air fryer to 320°F (160°C) for 3–5 minutes. Grease a 6–7 inch round cake pan (or a small loaf pan) and line the bottom with parchment for easy release.

Cream the butter and sugar: In a mixing bowl, beat the softened butter with the sugar until pale and fluffy, about 2–3 minutes. This helps create a light crumb.

Add eggs and flavor: Beat in the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla.

Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt.

Finish the batter: Add half the dry ingredients to the wet and mix gently. Stir in the yogurt, then the remaining dry ingredients. Mix just until combined—don’t overwork it.

Fill the pan: Spread the batter evenly into the prepared pan. Tap the pan lightly on the counter to release any air bubbles.

Bake: Place the pan in the air fryer basket. Cook at 320°F (160°C) for 22–28 minutes, or until a toothpick comes out with just a few moist crumbs. If the top is browning too fast, tent loosely with foil during the last 5 minutes.

Cool slightly: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and lift it out. Place on a rack.

Make the drizzle: In a small bowl, whisk the powdered sugar with 2 tablespoons lemon juice. Add more juice, a few drops at a time, until it’s pourable but still opaque.

Drizzle and set: While the cake is still warm (not hot), poke a few holes on top with a skewer. Spoon the drizzle over the surface so it sinks in and creates a glossy layer. Sprinkle extra zest if you like. Let it set for 15–20 minutes before slicing.