A nice mix of berries and stone fruit go well with these little cakes.
Heat oven to 325 degrees. Butter eight 3 1/2-by-1 1/2-inch brioche molds; set aside. In electric mixer, combine butter and 3/4 cup granulated sugar; beat on medium until fluffy, about 5 minutes. Beat in whole egg and yolks until combined. Beat in lemon zest and vanilla until combined.
Add flour and almonds; combine. Spoon batter into prepared molds, banging bottoms to compact batter. Bake 20 to 25 minutes. Reduce heat to 300 degrees; bake until golden, 5 to 10 minutes. Let cool on a wire rack.
Slice fruit into bite-size pieces, and toss with remaining 2 tablespoons granulated sugar and lemon juice. Let fruit stand 5 to 10 minutes. Dust cakes with confectioners' sugar. Serve with fruit, and garnish with mint.
If you prefer, bake this cake in a 9-inch cake pan for 45 minutes.
