150g softened butter
60 g COOK & GRILL lavender sugar
1 pinch of COOK & GRILL Magna women's salt
1 tsp lemon zest
3 eggs (size M)
180 g wheat flour (type 405)
2 tbsp lemon juice
some butter and flour for greasing
some powdered sugar for dusting
Grease the Easter lamb baking tin with butter and flour and tap off the excess flour
Preheat the oven to 180 degrees top and bottom heat
Cream soft butter with COOK & GRILL lavender sugar, COOK & GRILL Magna salt and lemon zest
Gradually add the eggs and continue beating
Mix the flour with the baking powder and stir in alternately with the lemon juice
Pour the batter into the mold and tap the mold a few times to distribute the batter evenly. Important: Fill the mold only 3-4 cm below the edge, otherwise the dough will overflow
Place the lamb mold on a baking sheet in the lower area and bake in the preheated oven for approx. 40 minutes - as the baking time can vary from oven to oven, always keep an eye on whether the lamb is not getting too dark!
Leave the Easter lamb in the mold to cool for at least 1 hour. Then carefully loosen the fasteners and remove the lamb from the mold. Flatten the bottom of the lamb with a serrated knife and leave to cool completely while standing.
Dust with icing sugar as desired before eating.
Optional: Dip the underside of the lamb in chocolate and paint the ears, nose and mouth with icing.