At this time of year, we’re used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally, right down to the yolks and whites. These individual pound cakes, baked in egg-shaped molds, have pastel “shells” and a “yolk” of homemade lemon curd. Martha first sampled these delicious, eye-catching cakes at the home of Memrie Lewis, a friend famous for her Easter gatherings. Serve them alone or with a fresh fruit salad, like Memrie does.
Visit the Recipe Finder for our Easter Egg Cakes recipe.