Cream the butter and sugar together until it is light and fluffy.

Add the eggs, one at a time, mixing well after each one.

Mix in the lemon zest from the two lemons and 2 tbsp juice, reserving the rest for the drizzle.

Sift the flour into the mixture, folding gently to combine without overmixing.

Stir the milk in to reach a smooth pourable batter consistency.

Prepare the baking tin by greasing it or lining with baking paper. Pour the batter into the tin and smooth the top.

Place the tin into the air fryer basket and if your air fryer has a bake function, use that, if not, use the air fryer function. Cook at 150°C for 30 to 40 minutes.

If the top is browning too quickly, wrap some foil over the top, securing it down around the tin.

The cake is ready when the top is browned and a skewer comes out clean. If the inside is still uncooked, cook for a little longer.

Carefully remove the tin from the air fryer basket and place on a wire rack. Using a skewer, poke holes across the top.

Mix the remaining juice from the lemons with 75g of caster sugar and pour over the top of the cake so that it drizzles down the holes.

The lemon drizzle cake can be served like this, or you can decorate with some icing.