Baby Cakes with Lemon Butter Cream Icing | Canadian Goodness

Ingredients

• 2 eggs separated
• 1 3/4 cups (430 mL) butter at room temperature
• 1 cup (250 mL) sugar
• 1 tsp (5 mL) grated lemon zest
• 1 1/2 cups (375 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) Milk
• 3 cups (750 mL) icing sugar sifted
• 3 tbsp (45 mL) freshly squeezed lemon juice
• 6 lemon curls (see cooking tip)
• 6 fresh mint leaves to garnish