These Fried Egg Cakes are egg-cellent bite-sized treats perfect to eat and serve on any day of the week, but especially today as it happens to be World Egg Day no less. The recipe itself is found in the lemon cake chapter of  ‘Quinntessential Baking’. Using my basic lemon cake mixture the mini bakes are made extra citrusy via the fried egg effect on top. Lemon water icing is used to create the look of a fried egg white with a blob of orange curd acting as the eggs bright yolk. Serve the the cakes up in real egg cartons for a great themed gift. Whether you give away a dozen or half a dozen is up to you…