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Easter Egg Cakes

Vegetarian • Makes 6


7 cups Fruit, assorted fresh
1/2 Lemon, zest of
24 Mint, fresh leaves


3 Eggs, large


1/2 cup Lemon curd

Baking & Spices

3/4 cup All-purpose flour
3/4 tsp Baking powder
1 Colored butter glaze
3 tbsp Confectioners' sugar
5/8 cup Granulated sugar
1/4 tsp Salt
1 tsp Vanilla extract, pure


8 tbsp Butter, unsalted

Beer, Wine & Liquor

3 tbsp Grand marnier
Michelle Ahappyhippymom

pretty Easter egg cakes...made from pound cake and filled with lemon curd "yolk"