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Ingredients

Makes 6 individual cakes

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
• 3/4 cup all-purpose flour, plus more for pan
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• Grated zest of 1/2 lemon
• 3 large eggs, room temperature
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Colored Butter Glaze for Easter Egg Cakes
• 3 tablespoons confectioners' sugar
• 1/2 cup Lemon Curd
• 7 cups assorted fresh fruit, like strawberries, blueberries, blackberries, raspberries, peaches, apricots, and cherries, cut into bite-size pieces
• 3 tablespoons Grand Marnier
• 24 fresh mint leaves, for garnish

Description

These Desserts Are Made From Pound Cake Shaped To Resemble An Egg White, Then Scooped Out And Filled With A Lemon-curd "yolk." These Cakes Can Be Made In Advance And Stored In The Freezer. When Ready To Decorate, Bring To Room Temperature Before G

Martha Stewart