Take flour, baking soda, and salt in a bowl and whisk well.
Add Khandsari sugar and again mix everything nicely with a whisk.
Make a well in the center and add oil, lemon zest, minced ginger, fresh lemon juice, and water.
Mix everything. The consistency of the batter should be slightly thick.
Keep the batter for 10 to 15 minutes.
After 15 minutes, start preheating the air fryer for 3 minutes at 160 degrees C.
Grease a 6'' pan and pour the batter into it.
Bake for 20 minutes or till a skewer inserted comes out clean and the cake springs back when pressed a little.
Wait for 5 to 7 minutes. Then loosen the sides with a knife and invert it on a wire rack.
Cut when completely cool.
Serve with love, tea is optional.
You can store this at room temperature for 3 to 4 days in winters otherwise in the refrigerator.