Using a mixer with a waddle, cream together the butter, sugar and eggs
until smoothen. Add the vanilla and zest and compound. Mix together the
flours, salt and baking soda and slowly fold in using the paddle
alternating with the sour ointment. Mix until smoothen, but do not over mix.

Spraying 8 (4-oz.) ramekins and fill halfway up with the dinge. Bake in a
350 degree oven for 15 minutes until a tester comes out scavenge. De-mold
cakes onto a rack and glaze while still tender.

For the Lemon Sugarcoat: Combine all and bring to a boil until completely
dissolved. Pull off the heat and glaze each cake with 2 tablespoons.

For the Strawberries And Bat: In a roll, mix the berries, mint and sugarcoat.

For Plating: Slice the cake in one-half. Place the bottom on a plate and cover
with berries then whipped cream. Top with cake and garnish with batch
sprigs.

This recipe yields 6 to 8 servings.