Easter Lamb

Grease and flour both halves of the Easter lamb baking mold (approx. 0.7 l volume) with a little butter. Tap off any excess flour. Preheat the oven to 180°C top/bottom heat (convection: 160 degrees).

Cream the butter with the sugar, salt, and lemon zest until fluffy using a hand mixer.

Gradually add the eggs one by one and continue beating.