Baby Cakes with Lemon Butter Cream Icing - Restaurant Association of Nova Scotia

Ingredients

• 2 eggs, separated
• 1-¾ cups (425 mL) butter, at room temperature, divided
• 1 cup (250 mL) granulated sugar
• 1 tsp (5 mL) grated lemon zest
• 1-½ cups (375 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• ½ tsp (2 mL) salt
• ½ cup (125 mL) milk, divided
• 3 cups (750 mL) icing sugar, sifted, divided
• 3 tbsp (45 mL) freshly squeezed lemon juice
• 6 lemon curls (see cooking tip)
• 6 mint leaves, to garnish