Syrupy Lemon and Yoghurt Mini Bundts | Fast Ed
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.
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Ingredients
- 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
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