Easter Egg Cakes

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Martha Stewart


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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

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