Delightful Easter Egg Poetry Cakes for a Joyful Celebration

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Prepare the mini cake pans by greasing them and lining with parchment paper.
3. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, fully incorporating each before adding the next.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with milk. Stir in lemon zest until just combined.
6. Pour the batter into prepared pans and bake for 20-25 minutes until golden and a toothpick comes out clean.
7. Let cakes cool in pans for 5 minutes before transferring to wire racks to cool completely.
8. While cooling, prepare the cream cheese frosting by beating softened cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy. Incorporate vanilla extract.
9. Optional: Divide frosting into bowls and tint with food coloring.
10. Once the cakes are completely cooled, frost each mini cake and decorate with edible glitter, sprinkles, and mini chocolate eggs as desired.
11. Serve and enjoy your beautiful Easter Egg Poetry Cakes!