If you’re using the oven, preheat it to 170°C (350 F).
Sift the flour into a bowl, then add the sugar, salt and baking powder. Combine.
In another bowl, mix the eggs, milk, lemon juice, zest and oil. Add this to the flour gradually, while stirring constantly.
When the batter is smooth, add the Prosecco and mix gently until incorporated.
Lightly grease 4 mini silicon bundt cake moulds, then pour in the batter.
Put all of them or just two at a time in the air-fryer, depending on the size of your machine. Set it to bake (at 180C) and air-fry for about 15 minutes or until golden.
Alternatively, bake them for about 25 minutes in the middle of the oven or until an inserted skewer comes out clean.
Let them cool in the pans for 5 minutes, then carefully turn them out onto a wire rack.
If you used an air fryer, the cakes might look a bit too pale and uncooked when turned over. You can air-fry them again for 5 minutes, facing upwards to get a golden look.
Mix the prosecco, lemon juice and some icing sugar to make a thin glaze.
Brush the cakes with it while warm.
When the cakes have cooled completely, dust them with icing sugar and serve.