Easter Lamb

Name: Easter Lamb
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 serving
Cuisine: Deutsche Küche
Ingredients: 150g soft butter + a little for the mold; 130g sugar; 1 pinch salt; 1 tsp lemon zest; 3 eggs; 180g wheat flour + a little for the mold; 2 tsp baking powder; 2-3 tbsp lemon juice; A little powdered sugar for dusting

1 serving

Buy all ingredients right below the recipe

Ingredients

150g soft butter + a little for the mold
130g sugar
1 pinch salt
1 tsp lemon zest
3 eggs
180g wheat flour + a little for the mold
2 tsp baking powder
2-3 tbsp lemon juice

Also

A little powdered sugar for dusting

Preparation

1
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).
2
Cream the butter with the sugar, salt, and lemon zest until fluffy using a hand mixer.
3
Gradually add the eggs one by one and continue beating.
4
Mix the flour with the baking powder and stir it in alternately with the lemon juice.
5
Starting at the head of the cake mold, fill the inverted mold with the cake batter. Tap the mold a few times to ensure the batter 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.
6
Let 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.

Knuspr-Küche

Tip: For an extra nutty note, you can mix in some chopped walnuts into the batter. The muffins stay juicy for approx. 3 days in an airtight container.