In a bowl, place the butter, which should be at room temperature. Add the sugar and the zest. Beat until it forms a cream.
Let's add the eggs one by one, incorporating the flour alternately with the milk. The batter should be well-held but not hard.
Fill molds or cupcake liners up to ¾ full. Place them on a tray and bake in a moderate oven. The cooking time will depend on the size of the molds you use, but it can take approximately 10 to 15 minutes.
For the icing on top, whip the egg white a little, gradually incorporate the sugar and lemon juice, and beat until it forms peaks and is well-held. You can make several colors or sprinkle with different toppings. These usually have a cone of icing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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