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🍰 Lemon Easter Lamb Cake

387 kcal · 30 min · 4 servings

Ingredients

• butter 125 g
• Durum wheat semolina 30 g
• Lemons 1 pc
• Vanilla sugar 8 g
• Sugar 60 g
• Eggs 4 pcs
• Milk 100 ml
• Wheat flour, Type 405 250 g
• Baking powder 1 tsp
• Cornstarch 1 tbsp
• Powdered sugar 40 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Grease the Easter lamb baking mold with some fat.
3. 3. Pour semolina into the mold and tilt it until the inner surface is evenly covered.
4. 4. Tap out the excess semolina from the mold.
5. 5. Wash the lemon thoroughly under hot water.
6. 6. Finely grate one teaspoon of the lemon zest.
7. 7. Put the soft butter, vanilla sugar, the lemon zest, and 15 tablespoons of sugar into a bowl.
8. 8. Beat the butter-sugar mixture until fluffy with a hand mixer.
9. 9. Add the eggs and the milk gradually to the mixture.
10. 10. Stir everything into a smooth batter.
11. 11. Mix flour, baking powder, and starch in a separate bowl.
12. 12. Sift the flour mixture over the butter-egg mixture.
13. 13. Gently fold in the dry ingredients until just combined.
14. 14. Pour the batter into the prepared mold.
15. 15. Bake the cake in the oven for about 45 minutes.
16. 16. Let the mold cool down briefly after baking.
17. 17. Carefully release the cake from the mold.
18. 18. Place the cake on a rack and let it cool completely.
19. 19. Dust the cooled lamb with 10 tablespoons of powdered sugar.
20. 20. Serve the cake and enjoy.

Nutrition per serving

• kcal: 387
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 54 g