Ingredients
| 125 ml yoghurt |
| 75 g butter |
| 2 large eggs |
| 1 whole lemon |
| 150 g plain flour |
| ½ tsp bicarbonate of soda |
| 1 pinch salt |
| 200 g icing sugar |
Preparation
Read full directions on Lisa Eats World at http://lisaeatsworld.com/2015/10/lemon-drizzle-mini-bundt-cakes/
