Lemon, Honey and Yoghurt Bundt Cake

Ingredients

• 1 tbsp butter, melted
• 1 tbsp plain flour
• 3 eggs
• ¾ cup vegetable oil
• 1 ½ tbsp finely grated lemon rind
• 120ml lemon juice
• 540g (1 ½ cups) Capilano Pure Honey
• 1 ½ cups Greek yoghurt
• 450g (3 cups) self-raising flour, sifted
• ⅓ cup raw macadamias
• 30g (1 tbsp) Capilano Pure Honey
• ¼ tsp cinnamon
• ¼ tsp salt
• 225g (1 ½ cups) icing sugar, sifted
• 1 ½ tbsp lemon juice
• 1 tsp vanilla extract
• Zest curls from 1 lemon