Large Easter Lamb Recipe
Easter is a time for family and friends to come together and enjoy a delicious meal. And what better way to celebrate than with a large Easter lamb? This recipe is perfect for a large gathering, and it will surely impress your guests.
Ingredients
- 2/3 cup Butter 150 gram
- 2/3 cup Sugar 150 gram
- 4 Teaspoons Vanilla Sugar
- 1/4 Teaspoon Salt
- 10 drops Lemon Essence 1/2 bottle Dr Oetker
- 3 Eggs
- 1 2/3 cup Flour 200 gram
- 2 Tablespoons Baking Powder
- 2 Tablespoons Milk
- powdered Sugar for dusting
Instructions
- Beat the butter until light and creamy. Add Sugar, Vanilla Sugar, Salt, and Lemon essence. Beat until it comes together. Add egg and beat on high 30 seconds.
- Combine Baking Powder with Flour... add to other ingredients, alternating with milk on low, until just mixed.
- Grease the lamb form VERY WELL... dust with flour.
- Fill the face side with batter.Top with the other side of the formPlace the form on a baking sheet.Bake 55 minutes at 350
- Let Baked lamb sit in the pan for 10 minutes, then carefully remove. Dust with powdered sugar.
Notes
Tips to ensure Easter Lamb Cake Success
- Reinforce the structure of the lamb by laying a few toothpicks or a wooden skewer up its neck before baking. This will help the head stay on. Toothpicks going across the head to the ears will help too.
- Attach the top of the mold to the bottom with a clamp or band before baking. This will ensure that the batter rises up to fill the top pan, and doesn't just knock it aside.
- Don't take the cake out Early!
- Loosen the edges completely before trying to remove it from the pan
- Smooth the bottom of the lamb, so you have a good base (just trim off any bits)