01. Preparation: Begin by preheating your air fryer to 320°F (165°C) and preparing an 8-inch round cake tin. Grease the tin lightly with butter and dust it with flour to prevent sticking. This ensures your cake releases easily once it's baked.

02. Mixing the Batter: In a large bowl, cream together the softened unsalted butter and caster sugar until light and fluffy using a hand mixer. Add the eggs one at a time, beating well after each addition. Incorporate the grated lemon zest and lemon juice into the mixture. Sift in the all-purpose flour, self-raising flour, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain the cake's texture.

03. Adjusting Consistency and Baking: If the batter appears too thick, adjust the consistency by adding 2 tablespoons of milk. Pour the batter into the prepared cake tin and smooth the top with a spatula. Place the tin into the preheated air fryer basket and cook the cake at 320°F (165°C) for approximately 40 minutes. To prevent over-browning, cover the cake with foil for the last 8 minutes of baking.

04. Cooling and Serving: Once the cake is baked, insert a toothpick into the center to check for doneness. If it comes out clean, remove the cake from the air fryer and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely. Optionally, dust the top of the cake with icing sugar for decoration. Slice and serve the Madeira Cake with your favorite cup of tea, and enjoy its delightful flavor and texture!