Rub the lemon zest into the granulated sugar with your fingertips for about 30 seconds, until damp and fragrant.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Whisk the eggs into the lemon sugar until pale. Add the Greek yogurt, oil, lemon juice, and vanilla, and whisk until smooth.

Fold the dry ingredients into the wet with a spatula until just combined. Do not overmix.

Divide the batter among the pans, filling each no more than two-thirds full.

Air fry at 310°F for 22 to 28 minutes. Tent the tops loosely with foil at the 12-minute mark.

Test with a toothpick — it should come out with moist crumbs but no wet batter. Add 3 to 5 minutes if needed.

Warm the syrup lemon juice and sugar until dissolved. Poke the hot loaves all over with a toothpick and brush the syrup over the tops.

Cool in the pans 10 minutes, then turn out onto a rack and cool completely.

Whisk the powdered sugar with the lemon juice, adding it a tablespoon at a time, until thick but pourable. Spoon over the cooled loaves and let set 15 minutes before slicing.