Cooking oil spray, to grease
200g unsalted butter, melted
3/4 cup caster sugar
1/2 cup classic honey, plus extra, to drizzle
3 free-range eggs, lightly beaten
3/4 cup Greek-style yoghurt
Finely grated zest of 1 lemon
1 3/4 cups self-raising flour
Edible flowers, to serve
1/2 cup icing sugar mixture
2 Tbsp classic honey
20g unsalted butter, melted
Preheat oven to 160C. Spray base and sides of a 24cm-wide, 11cm-tall (with 5cm centre ring) bundt tin with cooking oil.
Pour butter into a large bowl. Add sugar, honey, eggs, yoghurt and zest. Use a hand whisk to combine until smooth.
Sift in flour then stir until just combined. Spoon into prepared tin, smooth surface and bake for 40 minutes or until cooked when tested with a skewer. Set aside in tin for 10 minutes to cool slightly. Turn out onto a wire rack for 15 minutes to cool if serving warm or set aside on rack to cool completely.
Just before serving, to make honey icing, sift icing sugar into a medium bowl. Stir in honey and melted butter, mixing until smooth. Stir in 1 tsp hot water. Drizzle icing over warm or cooled cake. Drizzle with a little extra honey and garnish with edible flowers to serve.