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🍰 Lemon Easter Lamb Cake

352 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Take an Easter Lamb baking mold and grease it with one teaspoon of butter.
  3. 3. Pour semolina into the greased mold and swirl it until all surfaces are covered.
  4. 4. Tap out any excess semolina from the mold.
  5. 5. Wash a lemon under hot water.
  6. 6. Grate one teaspoon of the zest finely.
  7. 7. Put soft butter, vanilla sugar, the lemon zest, and sugar into a bowl.
  8. 8. Beat the mixture with a hand mixer until frothy.
  9. 9. Stir in the eggs and milk gradually into the butter mixture.
  10. 10. Mix flour, baking powder, and starch in a separate bowl.
  11. 11. Sift the flour mixture over the butter-egg mixture.
  12. 12. Gently fold the ingredients together until a smooth batter forms.
  13. 13. Pour the batter into the prepared mold.
  14. 14. Bake the cake in the oven for about 45 minutes.
  15. 15. Let the mold cool down briefly after baking.
  16. 16. Carefully release the cake from the mold.
  17. 17. Place the cake on a wire rack and let it cool completely.
  18. 18. Dust the cooled lamb cake with powdered sugar.
  19. 19. Serve the cake and enjoy.
  20. 20. Test for doneness by inserting a wooden skewer into the center.
  21. 21. If no batter sticks to the skewer, the cake is ready.

Nutrition per serving