In keeping with Easter, we have a little Easter recipe for you!
What you need:
-
150 g soft butter
- 130g sugar
- 1 pinch of salt
- 3 eggs (size M)
- 1 tsp lemon zest
- 180g wheat flour
- 2 teaspoons of baking soda
- 2 - 3 tsp lemon juice
-
something butter for the formsomething Flour for the formsomething powdered sugar for pollination
Step 1:
Grease and flour the two halves of the Easter lamb baking pan.
Knock off any excess flour. Put the pan together and preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees) . Beat the soft butter with the sugar, salt and lemon zest until fluffy.
Step 2:
Gradually add the eggs one at a time and continue beating. Mix the flour with the baking powder and stir in alternately with the lemon juice. Pour the dough into the upside-down tin, starting at the head. Tap the tin a few times to ensure the dough is evenly distributed. Fill the tin just under 3-4 cm below the rim. Place the lamb tin on a baking tray in the lower area and bake in the preheated oven for approx. 40 minutes .
Step 3:
Allow the cake to cool in the tin for at least 1 hour. Then carefully loosen the fasteners and remove the lamb from the tin. Level the base of the lamb slightly with a serrated knife and allow it to cool completely while standing. Dust the cooled Easter lamb with powdered sugar as desired.
