Easter Lamb Cake

This butter sponge bake starts with a well-prepared mold: heat the oven to 170 °C (340 °F) and carefully grease the metal lamb mold with butter and dust it with plain flour so the baked body releases cleanly.

Cream the softened butter with the granulated sugar and vanilla sugar until pale and fluffy. Beat in the whole eggs one at a time, always waiting until the previous one is fully combined.

Fold the lemon zest and a pinch of salt into the airy mixture. Mix the plain flour with the baking powder and gently fold it into the batter in batches with a wooden spoon. Mix only until combined so the crumb stays light and fluffy.

Fill the prepared mold about three quarters full so the lamb has room to rise. Close the mold and set it on a lower rack of the oven.

Bake for 45 minutes, until a skewer inserted in the center comes out clean. Let the lamb rest in the mold for ten minutes, then carefully turn it out onto a rack and let it cool completely before you decorate it.

Dust the cooled lamb with powdered sugar through a sieve, or pour over bittersweet chocolate melted in a water bath. Tie a ribbon around its neck and decorate to taste.