Baby Cake

1-3/4 cups butter, at room temperature, divided

425 mL

1 cup granulated sugar

250 mL

1 tsp grated lemon zest

5 mL

1-1/2 cups all-purpose flour

375 mL

2 tsp baking powder

10 mL

1/2 tsp salt

2 mL

1/2 cup milk, divided

125 mL

3 cups icing sugar, sifted, divided

750 mL

6 lemon curls (see cooking tip)

6 mint leaves, to garnish

Instructions :

Preheat oven to 350F (180C). Butter a 6-cup jumbo non-stick muffin pan (each 3-1/2 inch/9 cm diameter and 3/4 cup/ 175 mL capacity). In medium bowl, beat egg whites until fluffy and holding soft peaks. In large bowl using an electric mixer, cream 1 cup (250 mL) of the butter and sugar until fluffy and light yellow; add egg yolks and lemon zest; beat one minute.