Buy all ingredients right below the recipe
Ingredients
- 150g soft butter
- 130g sugar
- 1 pinch salt
- 1 tsp lemon zest
- 3 eggs
- 180g wheat flour
- 2 tsp baking powder
- 2-3 tbsp lemon juice
Additionally
- Some butter for the mold
- Some flour for the mold
- Some powdered sugar for dusting
Preparation
- 1Grease both halves of the Easter lamb baking mold (approx. 0.7 l volume) with a little butter and flour. Tap off any excess flour. Preheat the oven to 180°C top/bottom heat (convection: 160 degrees).
- 2Beat the butter with the sugar, salt, and lemon zest until creamy using a hand mixer.
- 3Gradually add the eggs one by one and continue beating.
- 4Mix the flour with the baking powder and stir in alternately with the lemon juice.
- 5Starting at the head of the cake mold, fill the cake batter into the inverted mold. Tap the mold a few times so that the dough is well distributed. Fill the mold about 3-4 cm below the rim. Place the mold on a baking sheet in the lower part of the oven and bake for approx. 40 min.
- 6Let the cake cool in the mold for at least one hour. Then carefully open the clasps and release the lamb from the mold. Slightly level the base of the lamb with a serrated knife and let it cool completely upright. Dust the cooled Easter lamb with powdered sugar as desired.
