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What you’ll need

butter melted

180g butter melted

lemon grated

2 zest of lemons

greek yogurt

1 cup greek yogurt

eggs

3 eggs

caster sugar

1 ½ cups caster sugar

flour

2 cups The Healthy Baker Plain Flour

baking soda

2 teaspoons baking powder

For the icing

lemon

2 zest and juice

milk

as needed milk

cream cheese

250g cream cheese, softened

pistachios

1 ½ cup pistachios, roughly chopped

rose petals

¼ cup rose petals

1

Preheat oven to 180C and grease a 12-hole mini bundt or muffin tin.

2

Whisk together the melted butter, yogurt, lemon zest and juice and eggs. In a large bowl, whisk together the sugar, flour and baking powder.

3

Fold the wet ingredients into the dry and gently mix.

4

Pour mixture into the prepared tin and bake for 20 minutes or until golden brown and just firm to touch.

5

Let cool in the tin for 5 minutes before turning out to a cooling rack.

6

For the icing, combine the icing sugar, lemon juice and zest and cream cheese in the bowl of an electric mixer with paddle attachment.

7

Mix together for 5 minutes or until light and fluffy.

8

Spread across the tops of your cakes and decorate with the pistachios and rose petals.