Syrupy Lemon and Yoghurt Mini Bundts

by Leah Halmagyi


  • 1¼ cups self-raising flour
  • 1 cup caster sugar
  • 2 eggs
  • 200g Greek yoghurt
  • 1 tsp vanilla paste
  • finely-grated zest and juice of 3 lemons
  • 1 cup pure icing sugar, sifted
  • edible flowers, to garnish


1 Preheat oven to 180°C. Combine the flour and two-thirds of the caster sugar in a bowl, then whisk in the eggs, yoghurt, vanilla and zest until smooth. Pipe into 12 buttered and floured individual ½-cup Bundt moulds, then bake for 20-22 minutes, until a skewer can be inserted and removed cleanly. Invert only a wire rack and cool.
2 Whisk the icing sugar and 1 Tbsp lemon juice (plus a few drops of water if required) until a thick drizzle forms. Combine the remaining sugar and lemon juice in a medium saucepan and set over a moderate heat to boil until syrupy. Drizzle over the cakes, stand for 5 minutes, then drizzle with the icing. Garnish with edible flowers.