Mini LemonGold^® Bundt Cakes

Method:

1. Preheat the oven to 180°C. Grease a 22 cm bundt tin or a mini bundt muffin tray.
2. In a large bowl, whisk together the flour, salt, lemon zest and juice.
3. In another bowl, mix the sugar, eggs, yoghurt and olive oil.
4. Add the wet mixture to the dry ingredients and stir until just combined. Don’t overmix.
5. Pour the batter into your prepared tin and bake for 20 to 30 minutes or until a skewer comes out clean. Let the cakes cool completely.
6. For the icing, stir the icing sugar and boiling water together until smooth, then add the lemon juice until you get the consistency you like.
7. Drizzle the icing over the cooled cakes and finish with a sprinkle of seedless LemonGold lemon zest.